Jul 13 2026
Restaurants›Boucherie West Village›Steak Aux Oeufs Recipe

Steak Aux Oeufs Recipe

Inspired by Boucherie West Village
Time30m
Serves2

Grass-fed bavette steak with farm eggs, petite salad

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Eggs

Salad

Method

Cooking the Steak

  1. 1

    Season and Sear

    Pat the bavette steak dry with paper towels. Season both sides with salt and black pepper. In a large skillet over medium-high heat, add olive oil. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5 minutes.

Cooking the Eggs

  1. 2

    Fry the Eggs

    In the same skillet, reduce heat to medium and add butter. Once melted, crack the farm eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper.

Preparing the Salad

  1. 3

    Mix the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.

Serving

  1. 4

    Plate the Dish

    Slice the rested steak against the grain. Serve alongside the fried eggs and a generous portion of the petite salad.

More from Boucherie West Village