Prime Rib Eggs Benedict (Weekend Special)

I’ve turned Prime Rib Eggs Benedict into my go-to weekend treat, tweaking the New York classic with tender prime rib for a hearty upgrade. It’s all about layering toasted English muffins, warm beef slices, perfectly poached eggs, creamy hollandaise, and a fresh mix of arugula and diced bell pepper for that perfect crunch. I love adding my twists, like roasted peppers for smokiness, to keep it exciting—you’ll uncover all the details on history, steps, and more just ahead.

History

SAVE IT

Prime Rib Eggs Benedict is a luxurious twist on the classic Eggs Benedict, which originated in late 19th-century New York City, with stories attributing it to patrons like Mrs. LeGrand Benedict at Delmonico’s or Lemuel Benedict at the Waldorf Hotel, reflecting a cultural blend of English muffin traditions and French hollandaise sauce in American fine dining.

This variation replaces Canadian bacon with prime rib, signifying regional adaptations in steak-heavy areas like the American West or Midwest, where it highlights local beef culture and elevates the dish for special occasions.

Regionally, it might incorporate spices or sides unique to places like Texas barbecues or California fusion cuisine, underscoring its significance as a symbol of culinary innovation; traditionally, it’s served for brunches, holidays, or celebratory meals, adding a hearty, indulgent element to these contexts.

Ingredients

SAVE IT

• 2 English muffins, split and toasted: Oh, these little guys form the hearty base of your Prime Rib Eggs Benedict, you know, that trusty canvas for all the delicious layers to come—think of them as the unsung heroes that soak up all those flavors without stealing the show, and hey, if you’re like me, wondering if store-bought ones ever cut it, well, they do, especially when you give them a quick toast for that golden crunch.
• 4 slices of prime rib, thinly sliced: Now, here’s where things get fancy, with these tender cuts bringing in that rich, beefy protein to elevate your brunch game—slice them thin for melt-in-your-mouth vibes, and if you’re pondering how to pick the best ones, go for well-rested meat that practically whispers indulgence, because who doesn’t love a little playful exaggeration about turning a simple meal into a steakhouse spectacle?
• 4 poached eggs, fresh as can be: These are the stars with their gooey, runny centers that make everything feel so delightfully messy, and sure, poaching eggs might seem like a kitchen challenge that could trip up even the best of us, but with fresh eggs, you’re setting yourself up for that perfect wobble that says, “Hey, look at this effortless elegance,” without the fuss.
• Hollandaise sauce, either homemade or from the store: Ah, this creamy topping is the silky dream that ties it all together, with its buttery richness and lemon tang—decide if you want to whip it up yourself for that personal touch, or grab a jar and call it a win, because let’s face it, sometimes shortcuts are my go-to for keeping things lighthearted and not turning the kitchen into a comedy of errors.
• A handful of fresh arugula: For that peppery garnish that adds a fresh, green pop to balance out the heaviness, you might ask yourself, does a simple handful really make a difference? Well, it does, sprinkling in some zing and color like a sneaky sidekick that keeps the dish from feeling too one-note, and isn’t it fun how greens can dress up a plate without much effort?
• 1/2 bell pepper, any color, finely diced: This one’s for the extra crunch and sweetness that sneaks in a veggie vibe, diced up fine so it doesn’t overpower the show—pick your favorite color for a playful twist, and if you’re like me, eyeing that vibrant red or yellow, you’ll appreciate how it adds a subtle surprise, turning what could be a basic brunch into something that feels cleverly inventive without the hassle.

Cooking Steps

SAVE IT

Alright, let’s jump into making this Prime Rib Eggs Benedict, where you’ll turn simple ingredients into a brunch that’s got that wow factor without turning your kitchen into a total circus.

First off, start by preparing your 2 English muffins—split them and toast them until they’re golden and crispy, giving you that perfect base that soaks up flavors like a champ.

You might wonder, is toasting really that big of a deal?

It is, because it adds a satisfying crunch that keeps everything from getting too soggy later on.

Now, for the main event, gather your 4 slices of prime rib and give them a quick warm-up in a skillet over medium heat for about 1-2 minutes per side, just until they’re heated through without overcooking that tender goodness.

Slice them thinly if they aren’t already.

Hey, if you’re like me, fussing over meat can feel like playing chef roulette, but it’s worth it for that melt-in-your-mouth bite.

Next, tackle those 4 poached eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar for that extra help in keeping the whites together.

Then, carefully slide in each egg one at a time and cook for about 3-4 minutes until the yolks are still runny but the whites are set firm.

1. While your eggs poach, whip up or warm your hollandaise sauce—whether you’re making it from scratch with butter, egg yolks, and lemon, or grabbing that store-bought jar for an easy win.

Stir it gently over low heat to keep it silky smooth.

You know, sometimes I think about how this sauce is the real diva of the dish, demanding attention but rewarding you with its creamy magic.

2. Once everything’s ready, assemble your stacks: Place the toasted 2 English muffins on plates, layer on the warm 4 slices of prime rib, then top each with a poached egg and a generous drizzle of hollandaise.

3. Don’t forget the extras—sprinkle on a handful of fresh arugula and the finely diced 1/2 bell pepper for that fresh crunch and a pop of color.

Arranging it all so it looks as good as it tastes, because really, who says brunch can’t be both hearty and a little artistic without trying too hard?

Tips and Variations

SAVE IT

You know, when it comes to jazzing up your Prime Rib Eggs Benedict, that 1/2 bell pepper—finely diced into tiny, colorful bits for a burst of crunch and subtle sweetness—can really steal the show, almost like it’s the unsung hero hiding in your fridge.

If you’re feeling adventurous, swap in some roasted red peppers for a smokier twist, or mix in a handful of spinach for extra greens without overwhelming the plate, and you might ask yourself, does it make the dish healthier?

Well, it adds vitamins while keeping things tasty.

Or, for a playful variation, try layering on avocado slices instead of bell pepper, turning your brunch into a creamy dream that feels fancy but isn’t hard to pull off, especially on those lazy weekends when you’re pretending to be a pro chef with a knife in hand.

Tools