2 English muffins
4 Whole eggs
3/4 lbs. Elk steak
Cajun blackening spice
1.5 Quarts water
1 Tbsp white vinegar
3 Tbsp melted butter
½ fresh lemon
Directions:
Split English muffins in half and toast. Set aside.
Cut elk steaks into approx. 3 oz. portions and season to taste with blackening spice.
Preheat cast iron pan to smoking hot and place seasoned elk steaks in pan to sear. Flip once they begin to blacken. Once flipped drizzle with clarified butter and squeeze some fresh lemon juice to season. Remove once blackened on both sides. Set aside.
Place water in 2 Qt. saucepan and add white vinegar. Bring to a boil and turn down to a gentle simmer. Once simmering add eggs to poach. Remove once whites are firm and egg yolks are still runny. Approx. 4 minutes
Place English muffins on plate cut side up. Top with blackened elk steaks, poached eggs and hollandaise. Garnish with smoked paprika and fresh chive (optional)
Directions for Hollandaise
Ingredients:
4 egg yolks
1 Tbsp cold water
Juice from half a lemon
1 stick melted butter, unsalted
1 tsp hot sauce
Pinch of salt
Add egg yolks and water to a stainless steel mixing bowl and whisk together.
Place the bowl on top of a simmering pot of water and continually whisk to gently cook eggs. Be careful to not let the eggs get too hot otherwise, they will scramble. If you notice this is happening remove the bowl from heat and whisk very fast.
Once eggs are fluffy and you can see them holding a ribbon or peak remove from heat and whisk in warm melted butter.
Season with hot sauce, lemon juice and salt to taste.