Spoons of Spices | Philly Steak Benedict

Ingredients:

• ½ Waffle
• 5 oz. Philly Steak
• 1 pc. Potato Russet (for Hashbrown)
• Assorted Fruits
• Salt and Pepper
• 2 Poached Eggs
• 2 oz. Hollandaise Sauce

Waffle Ingredients:

• 3 Large Eggs
• 60 ml Corn Oil
• 275 ml Pancake Flour
• 250 ml Evaporated Milk

Philly Steak Ingredients:

• 5 oz. Sliced Beef
• 1 tbsp. Alfredo Sauce
• 10 gr. Parmesan Cheese
• 15 gr. White Onion
• 20 gr. Red Pepper
• 20 gr. Sliced Mushrooms
• 5 tsp Oregano
• Salt and Pepper

Procedure:
A. Philly Steak:

1. Saute thinly sliced onion, red pepper, and mushrooms in canola oil over medium-low heat. Avoid browning the peppers and onions, reducing the heat if needed. When they become tender, transfer them to a large dish and set aside.
2. Add additional oil to the pan and then add the sliced beef. Season with Parmesan cheese, salt, pepper, oregano, and Alfredo sauce. Cook and stir until browned. Add the cooked vegetables and set aside.

B. Hashbrown (for best quality, prepare a day before):

1. Peel the potato and cut it into half-inch cubes.
2. Boil the potato cubes until soft, then drain them and put them in the freezer overnight.
3. Deep fry the frozen potato cubes until golden and crispy. Season with salt, oregano, and parsley.

C. Waffle:

1. Separate egg yolks and egg whites. In a large bowl, mix together the egg yolks, corn oil, evaporated milk, and pancake flour using a wooden spoon until smooth with no large lumps.
2. Using a mixer, beat the egg whites at full speed until stiff peaks form.
3. Pour four ounces of batter into a waffle iron and cook for 4 minutes.

Assemble:

1. Place half of the waffle on a plate and top it with Philly steak.
2. Add two poached eggs and 2 ounces of hollandaise sauce over the steak.
3. Garnish with parsley and dust with paprika.
4. Serve with a bowl of assorted fruits and hashbrown. Serve hot.