Jul 09 2026
Restaurants›The Class Act›Country Fried Steak & Eggs Recipe

Country Fried Steak & Eggs Recipe

Inspired by The Class Act
Time45m
Serves2

two poached eggs / salmon cakes / arugula, Creole cream sauce / pickled onions / capers

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Ingredients

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Steak and Eggs

Salmon Cakes

Creole Cream Sauce

Garnishes

Method

Steak and Eggs

  1. 1

    Prepare the Steak

    Season the beef cube steaks with salt, black pepper, and garlic powder on both sides. Dredge each steak in all-purpose flour, ensuring they are well-coated.

  2. 2

    Fry the Steak

    In a skillet over medium heat, melt 2 tablespoons of butter. Once hot, add the coated steaks and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

  3. 3

    Poach the Eggs

    In a separate pot, bring water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Salmon Cakes

  1. 4

    Prepare the Salmon Cakes

    In a mixing bowl, combine the canned salmon (drained), breadcrumbs, one egg, Dijon mustard, chopped green onions, salt, and black pepper. Mix well until combined.

  2. 5

    Cook the Salmon Cakes

    Form the mixture into patties. In a skillet, heat olive oil over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy. Remove and set aside.

Creole Cream Sauce

  1. 6

    Make the Sauce

    In the same skillet used for the salmon cakes, add 1 tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the heavy cream and creole seasoning, stirring to combine. Cook for 2-3 minutes until slightly thickened.

Assembly

  1. 7

    Plate the Dish

    On a large plate, place the fried steak, top with the salmon cake, and carefully place the poached eggs on top. Drizzle with Creole cream sauce. Garnish with pickled onions, capers, and a handful of arugula.

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