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5 from 1 vote

Steak and Lemon Vinaigrette Eggs Benedict

A savory and delicious spin on the traditional eggs benedict that includes flank steak slices, tomato along with crisp arugula tossed in lemon vinaigrette. It is Keto, Whole30 and Paleo compliant and serves as the perfect breakfast.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Servings: 3 people
Author: Ashley McCrary


Flank Steak & Eggs

  • 6 tbsp water
  • 6 large eggs
  • 1 lb Flank Steak
  • 3 large tomato slices
  • 2 cups Arugula
  • 1 tbsp olive oil
  • salt and pepper to taste

Lemon Vinaigrette

  • 1/2 cup light olive oil
  • 1 tbsp Dijon Mustard
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice

Hollandaise Sauce

  • 1/2 cup melted ghee
  • 1/2 tsp Franks Hot Sauce
  • 1/2 tsp salt
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/4 tsp cayenne pepper


Poached Eggs

  • Preheat oven to 350°F. Use a 6 or 12 cup muffin tin. Place 1 tbsp of water in each cup of the tin. Crack an egg in the water in each cup of the muffin tin.
  • Transfer the muffin tin to the oven to bake for 11 to 15 minutes. The time will depend on if you like your eggs runny or firm. 11 for runny, 15 for firm.
  • Once cooked, remove the muffin tin from the oven. Scoop each poached egg out of the cups with a spoon and carefully transfer to a plate.

Flank Steak

  • Heat a skillet on medium heat along with 1 tbsp of coconut oil.
  • Season the steak with salt and pepper and add to the skillet.
  • Cook 8 minutes on each side for medium. Cook longer for less pink.
  • Remove from the skillet and slice into thin strips.

Hollandaise Sauce

  • Add 3 egg yolks, lemon juice, salt, hot sauce and cayenne pepper to a mason jar.
  • Heat ½ cup ghee over low heat.
  • Add a little bit of the melted ghee to the mason jar and use an immersion blender on high speed to start blending together. Slowly pour the rest of the melted ghee in the jar as you are blending.
  • Note: If you do not have an immersion blender, do all of the steps with a blender.

Lemon Vinaigrette

  • Add all of your ingredients to a blender and blend until creamy. Toss in the fresh arugula.

Build your plate

  • Add a slice of tomato to a plate then top with the dressed arugula, sliced steak, 2 poached eggs, then cover with hollandaise sauce.


Click here for the immersion blender I use to make my sauce.
Click here for the ghee I recommend for the sauce.