Texas* Recipe

Preheat oven to 425°F (220°C). Lightly butter a 6–8 inch cast-iron skillet or small baking pan.

In a medium bowl whisk together flour, cornmeal, sugar, baking powder and salt until combined.

In a separate bowl whisk buttermilk, whole milk, egg and melted butter. Stir in chopped jalapeño if using.

Pour wet ingredients into dry and stir just until combined; batter should be a bit lumpy but homogenous.

Pour batter into the prepared skillet and bake on the center rack 15–20 minutes, until golden and a toothpick inserted in center comes out clean. Keep warm or tent with foil while finishing other components.

Bring the wagyu steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels.

Season both sides with kosher salt, black pepper and garlic powder. Lightly oil the grill or skillet grates with vegetable oil.

Preheat grill or a heavy skillet over high heat until very hot (grill: ~500°F). Sear steak 2–3 minutes per side for medium-rare (thickness dependent). For a thicker cut increase 1–2 minutes per side.

During the last 30 seconds add the tablespoon of butter to the pan and baste the steak, then transfer to a cutting board and rest 5–7 minutes.

Slice thinly against the grain into 1/4-inch strips and keep warm.

In a small saucepan over low heat combine shredded cheese, cream cheese and half-and-half. Stir frequently until melted and smooth. If too thick, add up to 1–2 tablespoons more milk to reach a pourable queso consistency.

Season queso with ground cumin and 1/4 tsp salt. Keep warm on the lowest heat, stirring occasionally.

Halve the avocado, remove pit, scoop flesh into a small bowl, add 1/2 tablespoon lime juice and 1/8 tsp salt. Gently mash with a fork until slightly chunky; set aside.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Stir and let sit 5–10 minutes to meld flavors.

Bring a wide shallow saucepan of water to a gentle simmer (small bubbles, not rolling). Add 1 tablespoon vinegar to the water.

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then gently slip one egg into the center. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk.

Use a slotted spoon to lift egg, briefly rest on paper towel to remove excess water, then lightly season with 1/8 tsp salt.

Repeat with second egg. Keep eggs warm by placing briefly in a shallow bowl of warm water if not plating immediately.

If cornbread has cooled, warm it 3–4 minutes in a 350°F oven or in the skillet used for baking. Slice or break into two portions and place on the plate as the base.

Arrange sliced wagyu beef over the cornbread base in an even layer.

Spoon warm queso over the beef, leaving space for the poached eggs.

Place mashed avocado next to the beef and queso or dot small quenelles across the plate.

Top with two poached eggs, gently set on the queso/beef so the yolks remain intact.

Spoon pico de gallo beside or partially over the eggs for brightness.

Drizzle a teaspoon of olive oil around the plate, finish with microgreens or chopped chives, and an optional pinch of flaky salt and cracked pepper over the eggs.

Add the guest's choice of breakfast side (roasted potatoes, mixed greens or bacon) to the plate and serve immediately.