Southwest flavors with a classic dish. I was speaking with my brother Mike, and we concluded that our least favorite Benedict is the original. So let’s switch out the English muffin with Texas toast. Then the Canadian bacon is discarded in favor of Southwest seasoned skirt steak. A fried egg replaces the poached egg. Lastly, hollandaise sauce is updated with some cayenne pepper, chili powder, and a little extra lemon to cut through all the richness. Then topped off with some pico de gallo. I hope you like it.

1 package hollandaise sauce
1 teaspoon lemon juice
1/2 teaspoon cayenne
1 teaspoon Poppi’s chili powder
1 pound skirt steak
1/2 teaspoon salt
1 teaspoon Poppi’s chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 eggs
2 Roma tomatoes, diced
3 tablespoons poblano pepper, diced
1/2 red onion, diced
2 tablespoons cilantro
1 tablespoon lemon juice
2 tablespoons oil
2 tablespoons butter
4 slices Texas toast

Mix diced tomatoes, diced onions, diced poblano, diced onion, and diced cilantro. Add 1 tablespoon of lemon juice.

Make hollandaise per package instructions and add 1 teaspoon lemon juice, cayenne, and 1 teaspoon chili powder. Keep warm.

Coat skirt steak with salt, pepper, garlic powder, and 1 teaspoon chili chili powder.

Heat skillet to medium high and add oil. Add skirt steak and cook for 3-4 minutes per side. Remove from pan and let rest for 10 minutes.

Toast Texas toast.

Add butter to skillet and add eggs; cook until white are solid and flip; cook until over easy.

Assembly:
Texas toast
Skirt steak portion
Over easy egg
Hollandaise sauce
Tomato mixture