Steak & Eggs Breakfast Recipe
marinated & grilled steak served atop our rosemary potatoes with roma tomatoes and scallions, two eggs made to order, fresh-baked rosemary bread, and horseradish cream sauce
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Ingredients
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Steak
Rosemary Potatoes
Eggs
Tomato & Scallion Garnish
Horseradish Cream Sauce
Rosemary Bread
Method
Steak Preparation
- 1
Marinate the Steak
In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, and salt. Add the sirloin steaks, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Rosemary Potatoes Preparation
- 3
Prepare the Potatoes
Wash and halve the baby potatoes. In a bowl, toss the potatoes with olive oil, chopped rosemary, salt, and black pepper.
- 4
Roast the Potatoes
Spread the potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until golden brown and tender, tossing halfway through.
Egg Cooking
- 5
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your liking (sunny side up, over easy, etc.). Season with salt and pepper.
Garnish Preparation
- 6
Prepare the Garnish
Dice the roma tomatoes and chop the scallions. Set aside for garnishing.
Horseradish Cream Sauce Preparation
- 7
Make the Sauce
In a small bowl, mix together sour cream, prepared horseradish, lemon juice, and salt to taste. Stir well until smooth.
Assemble the Dish
- 8
Plate the Dish
On a plate, layer the roasted rosemary potatoes, top with sliced grilled steak, and add the cooked eggs. Garnish with diced tomatoes and chopped scallions. Serve with a slice of fresh rosemary bread and a dollop of horseradish cream sauce on the side.