Texas Eggs Benedict

• 3 tablespoons finely chopped red onions
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon olive oil
• 3 plum tomatoes, seeded and finely diced
• One 15-ounce can black beans, drained, rinsed well anddrained again
• 1 serrano chile, finely diced
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 tablespoon fresh lime juice
• 3 large egg yolks, lightly beaten
• 1 1/2 sticks unsalted butter, melted until foamy
• 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, smashed to a paste
• 1 stick unsalted butter, softened
• Salt and freshly ground black pepper
• 4 slices pain de mie, sliced 1-inch thick
• One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
• 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 tablespoon white wine vinegar
• 4 eggs
• Kosher salt and freshly ground black pepper
• Whole cilantro leaves, for garnish

1. For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper.
2. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.
3. For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water.
4. Whisk the yolks until pale yellow and fluffy.
5. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
6. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper.
7. Keep warm.
8. For the Texas toast: Heat a grill pan over medium-high heat.
9. Combine the garlic, butter and some salt and pepper in a small bowl.
10. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
11. For the steak: Put each slice in between pieces of plastic wrap and use a meat
12. mallet to pound them into thin steaks.
13. Sprinkle both sides with some of the steak
14. rubsalt and black pepper.
15. Heat the oil in a cast-iron pan over high heat.
16. Add the steaks and cook until a crust forms, about 1 minute.
17. Flip and cook for another minute until the other side forms a crust as well.
18. For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan.
19. Break each egg into a cup and gently add to the water.
20. Poach until the yolks are nearly set, 4 to 5 minutes.
21. Remove the eggs from the pan with a slotted spoon to drain the liquid.
22. Season the top with salt and black pepper.
23. For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast.
24. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise.
25. Garnish with whole cilantro leaves.

red onions, fresh cilantro, olive oil, tomatoes, black beans, serrano chile, lime, salt, lime juice, egg yolks, butter, your favorite, kosher salt, freshly ground black pepper, garlic, unsalted butter, salt, ribeye, spice rub, kosher salt, canola oil, white wine vinegar, eggs, kosher salt, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/texas-eggs-benedict.html (may not work)