ReceptnaptárSteak and eggs breakfast
Steak and eggs was the breakfast of the cowboys of the American West, and today lives on as the hearty breakfast of American diners. It is incredibly rich in protein, great for a slow weekend breakfast and for after a workout.
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Ingredients
Method
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- Take the steaks out of the fridge 30 minutes before cooking, pat dry and season both sides with salt and pepper.
- Parboil the diced potatoes in salted water for 5-6 minutes, drain and let them steam dry.
- Heat 1 tbsp oil in a cast-iron or heavy pan over high heat until very hot and sear the steaks for 2-3 minutes per side (medium); in the last minute add the butter, garlic and thyme and baste with a spoon; rest for 5 minutes.
- In the same pan fry the potatoes in butter for 8-10 minutes until crisp, and salt them.
- Fry the eggs sunny-side up in a separate pan.
- Slice the steaks and serve with the potatoes, eggs and parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Take the meat out of the fridge ahead: cold steak cooks unevenly.
- You need a very hot pan to sear; wet meat doesn't brown, so pat it dry.
- Rest for 5 minutes so the juices redistribute and don't run out.
- Don't have the pan too hot when frying the eggs, so the whites don't dry out.
Frequently asked questions
Which cut is good for steak?
Sirloin, rump or fillet; the thicker the piece, the easier it is to keep juicy.
How many minutes for a medium steak?
About 2-3 minutes per side for a 2.5 cm steak; the internal temperature is 57-60 °C.
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More american ideas
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- American blueberry pancakes
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