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ANYTIME STEAK AND EGGS

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I know most people like cereal, pancakes, waffles or yoghurt for breakfast. But not me…

I grew up in South African and I would look forward to the weekends. My mom, who is a champion cook, would make us these huge steak and eggs breakfasts. I salivate just thinking about them.

As I got older and started cooking for my family, I realized steak and eggs was not just my firm favorite. It was a hit every time I made it for Saul & Jade.

So now I cook it up for breakfast, lunch or dinner. It is the perfect meal and it just puts a smile on everyone’s face and leaves my belly feeling happy.

And the bonus is that if I have it at dinner time I can wash it down with an ice cold beer.

Doesn’t get better than that xxx Chef MM

ANYTIME STEAK AND EGGS

US (Imperial)

Print Ingredients

4 x (6 to 8oz) tenderloin/fillet steaks ****

Kosher salt and freshly ground black pepper

2 TBS olive oil

3 vine ripe tomatoes – cut into ½ inch thick slices

2 tablespoons unsalted butter

8 large eggs

4 slices of olive bread – toasted

InstructionsBring the steaks to room temperature and season generously with coarse salt & black pepper.

Cut the tomatoes into slices. Heat a pan on high. Add some oil and cook the tomato slices for 3 minutes. Flip and cook for 3 more minutes. Set aside and repeat with the remaining tomato slices.

Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 minutes a side for medium well and 6 minutes a side for well done).

Remove the steaks from the grill. Cover them with foil and let them rest for 5 minutes.

Heat 2 skillets over medium-low. Melt a tablespoon of butter in the pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.)

Cut 4 thick slices of an olive or sourdough bread. Toast in the toaster.

Divide the eggs among 4 warm plates. Add the steak, some grilled tomatoes and toast.

**** you can use rib eye or New York strip

SERVES 4

EU (Metric)

Print Ingredients

4 x (170g-230g) tenderloin/fillet steaks ****

Kosher salt and freshly ground black pepper

2 TBS olive oil

3 vine ripe tomatoes – cut into 1 cm thick slices

2 tablespoons unsalted butter

8 large eggs

4 slices of olive bread – toasted

InstructionsBring the steaks to room temperature and season generously with coarse salt & black pepper.

Cut the tomatoes into slices. Heat a pan on high. Add some oil and cook the tomato slices for 3 minutes. Flip and cook for 3 more minutes. Set aside and repeat with the remaining tomato slices.

Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 minutes a side for medium well and 6 minutes a side for well done).

Remove the steaks from the grill. Cover them with foil and let them rest for 5 minutes.

Heat 2 skillets over medium-low. Melt a tablespoon of butter in the pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.)

Cut 4 thick slices of an olive or sourdough bread. Toast in the toaster.

Divide the eggs among 4 warm plates. Add the steak, some grilled tomatoes and toast.

**** you can use sirloin or rump steak

SERVES 4

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