Morton's By Day Recipe
This is Morton's like you've never seen before...Enjoy signature breakfast and lunch selections, offering items for every palate and any business meeting or social occasion.
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Ingredients
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Breakfast Sides & Proteins
Signature Steak & Toast
Salad & Greens
Toast Toppings & Garnishes
Finishing & Service
Method
Breakfast Sides & Proteins
- 1
Cook bacon
Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet in a single layer. Bake 12–18 minutes, turning once halfway, until crisp to your preference. Transfer to paper towels to drain.
- 2
Cook sausage links
While bacon bakes, heat a skillet over medium heat. Add sausage links and cook, turning occasionally, until browned and cooked through, about 12–15 minutes. If needed, add 1 tsp water and cover for 3–4 minutes to finish cooking. Remove and keep warm.
- 3
Scrambled eggs
Crack eggs into a bowl, add milk, 1 tsp salt and 1/4 tsp black pepper. Whisk until combined. Melt 2 tbsp butter in a nonstick skillet over medium-low heat. Pour eggs in and let sit undisturbed 10–15 seconds. Gently stir with a spatula, folding until soft curds form and eggs are just set, 2–3 minutes. Remove from heat and keep warm.
Signature Steak & Toast
- 4
Season and sear steak
Pat the steak dry with paper towels. Rub both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tbsp olive oil and swirl. Add steak and sear 3–4 minutes without moving, until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for desired doneness.
- 5
Finish with garlic & butter
During the last minute, reduce heat to medium, add minced garlic and 1 tbsp butter to the pan. Tilt pan and spoon melted butter and garlic over the steak (baste) for 30–60 seconds. Transfer steak to a cutting board and rest 5–7 minutes. Sprinkle with chopped parsley and optionally a few drops of Worcestershire sauce.
- 6
Salad & Greens
- 7
Make vinaigrette
In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
- 8
Toss salad
In a large bowl, combine 6 cups mixed baby greens, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Drizzle vinaigrette over salad and toss gently to coat. Taste and adjust seasoning.
Toast Toppings & Garnishes
- 9
- 10
Finishing & Service
- 11
Slice and plate steak
Slice rested steak against the grain into 1/4-inch slices. Arrange steak alongside toast, scrambled eggs, bacon and sausage on serving plates. Place a portion of dressed salad on each plate or serve family-style.
- 12
Garnish and serve
Garnish plates with lemon wedges and offer Worcestershire sauce on the side. Serve immediately while everything is warm.