Jul 13 2026
Restaurants›Petite Boucherie›Steak Aux Oeufs Recipe

Steak Aux Oeufs Recipe

Inspired by Petite Boucherie
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

    Prepare the Steak

    Season the bavette steak with salt and black pepper on both sides.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes.

Cooking the Eggs

  1. 3

    Prepare the Eggs

    In the same skillet, lower the heat and add butter. Crack the eggs into the skillet and cook to your desired doneness (sunny side up, over-easy, etc.).

Preparing the Salad

  1. 4

    Assemble the Salad

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

Serving

  1. 5

    Plate the Dish

    Slice the rested steak and place it on a plate. Top with the cooked eggs and serve alongside the petite salad.

More from Petite Boucherie