Fleur de Lis

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Sunday, September 18, 2016

Weekend Steak and Eggs: Strip Steak with Sunnyside Up Eggs


Most of us live with a very hectic schedule:  work, children, volunteer responsibilities, etc. The weekends need to be a time to rest, relax, and recharge. How better than to take time to have a special breakfast that is more than a gulped down cup of coffee or a drive through biscuit?

We certainly enjoyed this morning's breakfast of strip steak and sunny side up eggs. I hope you do, too!

1 lb. strip steak
vegetable oil
kosher salt
freshly ground black pepper
4 jumbo eggs

Let's cook our steak first. It can rest while we cook the eggs.

Lightly coat steak with vegetable oil and generously salt and pepper.

Preheat grill pan over high heat. Add steaks. Do not try to move the steaks until they have time to sear, about 3 - 4 minutes. Lower heat slightly. Using tongs, turn the steaks 1/4 turn. Let cook an addition 3 minutes or so. Now turn the steaks over and repeat the process. Cook until you reach your desired level of doneness.


Cook until you reach your desired level of doneness. Remove to a plate, tent with foil, and let rest while you cook the eggs. Those look pretty good even if I do say so myself!


I learned this method of cooking sunny side up eggs from Pioneer Woman Ree Drummond. The eggs are slowly cooked in a little oil over very low heat.

Add just enough vegetable oil to a skillet to cover the bottom of the pan. Set heat to low. Break egg carefully into the skillet. Lightly salt.


Using a small spoon, gently begin to spoon the warm oil over the white part of the egg only. Continue to gently baste the egg with the oil until the white is cooked. Now you can baste the yolk until it is warmed, but not cooked hard. You want the yolk to be soft and runny.


Gently remove the egg with a thin spatula and drain on a paper towel. Continue with the other eggs. Plate with the steak and you're ready to enjoy a wonderful breakfast!



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