Steak & Eggs Recipe

Prepare the Potatoes

Start by washing and cubing the breakfast potatoes into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed potatoes and season with salt. Cook for about 10-15 minutes, stirring occasionally, until golden brown and crispy. Remove from heat and set aside.

Cook the Steak

Season the strip steak generously with salt and black pepper on both sides. In the same skillet, add another tablespoon of olive oil and heat over high heat. Once the oil is shimmering, add the steak to the pan. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Prepare the Au Poivre Sauce

In the same skillet used for the steak, reduce the heat to medium and add the butter. Once melted, add the heavy cream, Dijon mustard, Worcestershire sauce, and additional black pepper to taste. Stir well to combine and allow the sauce to simmer for about 3-4 minutes until it thickens slightly. Remove from heat.

Cook the Eggs

In a separate non-stick skillet, add a little butter and heat over medium-low heat. Crack the eggs into the skillet and cook them to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.

Assemble the Dish

On a plate, arrange the crispy breakfast potatoes, place the sliced strip steak on top, and add the cooked eggs. Drizzle the au poivre sauce generously over the steak and serve immediately.