Steak & Eggs Benny


This is an Eggs Benedict fit to be served in your "man cave." No froufrou poached eggs, wimpy ham or girly Hollandaise sauce. Thick-sliced toasted English muffins are topped with mini peppered sirloin steaks and fried eggs – all topped with creamy, piping hot Merkts Sharp Cheddar and pickled jalapeños.

Steak & Eggs Benny Steak & Eggs Benny
Sharp Cheddar


  • 1 tub – Merkts Sharp Cheddar
  • 1/4 C – Heavy cream
  • 8 each, 2 oz. – Thin sirloin steaks (buy two 8-oz steaks & cut each steak into 4 pieces)
  • To taste – Kosher salt & cracked black pepper
  • 8 each – Large eggs, fresh
  • 4 each – English muffins, split in half to make 8 pieces
  • 8 each/rounds – Pickled jalapeño peppers


Heat Merkts & cream on med-high heat to melt cheese. Whisk to combine them. Salt & pepper the steaks and cook to taste in a nonstick sauté pan. In same pan, fry eggs over easy. At same time, toast English muffins. Place 2 toasted muffins each on 4 individual plates (each person gets 2 muffins). Top each muffin with a steak & each steak with a fried egg. Coat each egg with Merkts, then top with 1 slice of jalapeño. Serve hot and enjoy!

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  • You can pan-sear the steaks in a nonstick sauté pan or grill 'em. You can also replace the sirloin with another favorite cut of steak, or with thick-sliced deli roast beef or chunks of pot roast.
  • For even greater variety, you can leave the pickled jalapeño rounds whole, or chop and spoon them over the Bennys.
  • Time saver: Rather than cooking 8 individual 2-ounce steaks, cook the thin sirloin steaks whole, then slice up to easily create the 8 pieces needed for the Bennys.
  • For a more rustic appeal, replace the thick English muffins (the style of Bay's English Muffins work best) with pieces of toasted thick Texas toast.
  • Enjoy this recipe at breakfast, lunch or dinner.