Steak And Eggs Recipe

Inspired by Bleu Northeast Kitchen

Time40m

Serves2

French-style omelette with cheddar cheese, grilled wagyu top sirloin steak, mushroom shoyu cream with kale | choice of home fries, french fries, or salad

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Ingredients

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Steak

2 steaks Wagyu top sirloin steak

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Omelette

4 large Eggs

1 cup Cheddar cheese

2 tbs Butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Mushroom Shoyu Cream

1 cup Mushrooms (sliced)

1/2 cup Heavy cream

2 tbs Aged soy sauce

1 clove Garlic (minced)

1 tbs olive oil

Greens

2 cups Kale (chopped)

Sides

1 serving Home fries or French fries or Salad

Method

Prepare the Steak

Season and Grill the Steak

Season the wagyu steaks with salt and black pepper. Heat olive oil in a grill pan over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest.

Make the Mushroom Shoyu Cream

Sauté the Mushrooms

In a saucepan, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sauté for about 5 minutes until mushrooms are soft. Pour in heavy cream and soy sauce, cooking for an additional 3-4 minutes until the sauce thickens slightly. Set aside.

Prepare the Omelette

Cook the Omelette

In a bowl, whisk together the eggs, salt, and black pepper. Heat butter in a non-stick skillet over medium heat until melted. Pour in the egg mixture and gently stir with a spatula. Cook until the edges set, then sprinkle cheddar cheese on top. Fold the omelette in half and cook for an additional minute until cheese melts.

Assemble the Dish

Serve

Slice the rested wagyu steak. On a plate, place the omelette and top with mushroom shoyu cream. Add chopped kale on the side and serve with your choice of home fries, French fries, or salad.