Try your hand at creating this local breakfast favorite from Dream Cafe in Downtown Grand Junction. Kick off the day with this deliciously inspired entree that is bursting with flavor. It can easily be created from your home kitchen, so cook it up, share it on social, and tag #ShareGJ to get entered for a chance to win a prize valued at $50 or more. Follow Dream Cafe's lead and consider using locally sourced eggs and other ingredients to add an organic touch and local helping hand.
Prefer to just visit and have them make it for you? So do we! Stop by and be sure to order a fresh homemade cinnamon roll for the perfect savory-sweet combo. It's literally the size of your face! Plan for a to-go container - your appetite will thank you later in the day when your sweet tooth is calling.
1 English muffins split in half
2 eggs (consider locally sourced)
4 ounces sirloin steak
1/2 cup hollandaise sauce (easy recipe below)
Blackberry Ginger Balsamic Vinegar from Bella Balsamic in Grand Junction
1) Slowly cook the steak to the desired temperature.
2) Poach the eggs.
Quick microwave tip: Put egg in a cup. Add water to cover the egg. Add 1/4 tsp. salt. Poke yolk with a toothpick. Microwave for 1 minute at a time up to 3 minutes. Leave in hot water for an additional 3 minutes.
3) Toast the English muffins.
4) Place poached eggs on top of English muffins
5) Pour hollandaise over eggs.
No fail recipe: 3 egg yolks, 1-2 Tablespoons lemon juice, 1/4 tsp. salt, 1 tsp. dijon mustard, 1/8 tsp. cayenne pepper, 1/2 cup melted butter. In a blender or immersion blender: Blend all ingredients, except the butter, for 5 seconds. Then drizzle in hot butter gradually. If sauce breaks, add 1-2 tablespoons of steaming hot water.
6) Dice steak and place on top of hollandaise.
7) Place sliced avocados on top of the benedict.
8) Drizzle a wee bit of Blackberry Ginger Balsamic Vinegar over the top and enjoy!