Steak and Eggs
Published by Clarkson Potter
You certainly don’t need to he an aspiring bodybuilder to crave this protein-packed breakfast. And if you follow the organizational instructions under “Timing Is Everything” (see Notes), you’ll see just how easy it is to make busy weekday mornings just as satisfying as those on leisurely weekends. And don’t limit this meal to breakfast—it’s also a fabulous midweek supper.
NotesTiming is Everything
To enjoy this breakfast any day of the week, do this:
The night before, line the baking sheet with foil and place it in the oven. Season the steak and refrigerate, covered. Slice two pieces of Italian bread and wrap them in plastic.
In the morning, preheat the oven. Preheat the toaster. Prepare the cherry tomatoes. Sear and roast the steak, just before you crack the egg(s) into the pan, place your bread in the toaster. Cook the egg(s) and serve as directed.
1 serving (Recipe can be doubled)
Cooking Methodpan-frying, roasting
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealbreakfast, brunch, dinner
Taste and Textureherby, juicy, meaty, savory
- One 4- to 6-ounce beef fillet steak (1 inch thick)
- Freshly ground black pepper to taste
- Extra virgin olive oil as needed
- Kosher or sea salt to taste
- 2 teaspoons unsalted butter, or vegetable spray
- 1 or 2 extra large eggs
- 2 teaspoons thinly sliced fresh chives (if unavailable, mince the deeper green part of a scallion)
- 1/3 cup cherry tomatoes, halved and drizzled with a little olive oil, a few droplets of balsamic vinegar, and scattered with a few very thin ribbons of fresh basil
- 2 slices Italian bread, sliced ½ inch thick on the diagonal and toasted just before serving
Line a shallow baking sheet or a glass pie plate with aluminum foil (shiny side up) and place it on the center shelf of the oven. If using a baking sheet, preheat the oven to 425°F; if using glass, preheat to 400°F. Season both sides of your steak generously with black pepper and brush the meat evenly with olive oil. Turn on your exhaust fan now. Heat a well-seasoned cast-iron skillet or an 8- to 10-inch nonstick skillet over medium heat until it’s very hot. Turn the heat up to high and wait about 20 seconds. Sprinkle the steak on one side with salt, then sear the meat, salted side down, for 3 minutes. Salt the top of the meat, then sear it well on the other side. Remove the pan from the stove and, using tongs, transfer the meat to the prepared baking sheet in the preheated oven. Roast the meat for 3 minutes (for medium rare) or until done to your liking. Take the meat out of the oven and let it rest on a cool plate while you cook your egg(s).
Wipe out the interior of the pan used to sear the meat. Place the pan over medium heat and melt the butter (or before heating, spray the pan with vegetable spray). When the pan is hot and the butter bubbling, crack one or two eggs directly into the pan and let them cook until the white starts to turn golden on the bottom, about 1½ minutes. Sprinkle the top lightly with salt and pepper. Use a thin nonabrasive turning spatula to carefully turn the egg(s) over.
Transfer the eggs to a serving plate and scatter the chives over them. Place the steak, whole or sliced, next to the eggs and tomatoes with toasted Italian bread. Serve hot.
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