Delicious brunch ideas from Hyde Park (recipe)


Steak and Eggs


  • 7 oz. NY strip
  • 2 Poached Eggs
  • 1/2 tsp. HP Dust
  • 1/2 tsp. Salt and Pepper
  • 1.5 Cup Hash brown (See Recipe)
  • 1 Tbs. Thinly bias cut scallion
  • 1.5 oz. Chili hollandaise sauce (1/8 cup chipotle puree to 1 cup hollandaise)

Procedure: Hash Browns

• In heavy salted water cook desire potatoes till fork tender

• Once potatoes are cooked cut them down to inch cubes or smash them down with your hands

• In hot sauté pan add potatoes with butter and season with salt and pepper and cook until crispy

Procedure/Recipe: Chili Hollandaise

2 Egg yolks

¼ Cup Lemon juice

1 Pinch of salt

¼ Cup salted melted butter

½ tsp. Chili powder

• In a mixing bowl, in a double boiler, beat egg with lemon juice, salt and chili powder

• Slowly add butter and make hollandaise; ensure it doesn’t break and if it’s too thick add a little warm water

Procedure: Poaching Eggs

2 Eggs

1 tsp. White vinegar

1 Cup Water

¼ tsp. Salt

• Bring water, vinegar and salt to a simmer

• Drop each egg slowly and poach until cooked; use a slotted spoon to remove from water; drain dry and serve

Procedure: Cooking Steak

• Season steak with salt and pepper and if you like different flavor add i.e. Montreal Seasoning, Cajun or your preferred flavor

• In a cast iron pan or grill cook steak to your desired temperature

Procedure: To Assemble

• On a plate place hash browns on one side, steak next to it

• Top the steak with two poached eggs, chili hollandaise and garnish with scallions

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