Steak and Eggs

 

This iconic breakfast is so simple to make and especially good with seasoned tater tots and a dollop of hot sauce, ketchup or HP sauce (my fav) on the side. On this occasion, we had bought a 4-pack of ribeyes from Costco, and decided to twist things around and cook two of them for breakfast instead of dinner. Since the steaks were large and meaty, we just cut each in half to make four servings. 

Ingredients:

Four 6-oz steaks (sirloin, ribeye)

Kosher salt

Black pepper

Garlic powder

Vegetable or olive oil

4 large eggs, cracked into a bowl

Minced scallion for garnish

1 bag frozen, seasoned tater tots

1. Pat the steaks dry with paper towels and season generously on all sides with salt, pepper and garlic powder. Let sit for 30 minutes at room temperature to let steaks absorb the seasonings.

2. In the meantime, place the frozen tater tots in a single layer on a baking sheet and cook according to package directions (usually only needs 15-20 minutes in the oven).

3. In a large heavy skillet or sauté pan, add 2 tbsp. oil and heat over medium-high heat until very hot (almost smoking). Add the steaks and let sear for 5-6 minutes until browned. Turn the steaks over and cook another 5-6 minutes or until the internal temperature reaches 125F. Remove steaks to a plate, loosely cover with foil, and set aside. 

4. In the same pan that the steaks cooked in, leaving about 1 tbsp. of oil, turn heat up medium high. When oil starts to shimmer, gently pour in the four eggs. Season with salt and pepper.

5. Cover the eggs and let cook for about 1 minute until the whites are mostly set and the yolks are still runny. Turn off heat and slice the eggs crosswise with your spatula to separate the four eggs. 

6. Plate the steaks and immediately top each with an egg. Serve with tater tots and hot sauce, ketchup, HP sauce, etc on the side. Garnish with minced scallions.