If you enjoy steak and eggs, you don’t have to go to your favorite diner. This recipe is easy to prepare for weekend mornings, and you can wear your robe and slippers!
Eye of round steaks are super thin and cook quickly. In fact, they were ready at the same time it took me to scramble the eggs. The steak is coated with Canadian Steak Seasoning. The eggs have a great flavor with the addition of shredded pepper jack cheese to the eggs.
Sunday Morning Steak and Eggs
• 1 1/2 to 2 pounds eye of round steak
• 1 to 2 tablespoons Canadian Steak Seasoning
• 1 tablespoon vegetable oil
Liberally sprinkle steak with seasoning. Heat a cast-iron skillet over high heat. Add oil and when it shimmers, carefully add steak to the skillet. Lower heat slightly. Let steak cook 1 to 2 minutes, then flip using tongs and cook for 1 to 2 minutes more. Remove from heat while you cook eggs.
For the eggs:
• 1 tablespoon butter
• 4 eggs, lightly beaten
• Salt and pepper to taste
• 1/4 cup shredded pepper jack cheese
• 1 tablespoon half-and-half
In a medium skillet, over medium-low heat, add the butter. Add salt and pepper to beaten eggs, and then pour eggs into the skillet and adjust the temperature to low. Using a rubber spatula or a wooden spoon, slowly and gently stir eggs as they cook. Midway through the cooking time, add the shredded cheese and continue gently stirring. When the cheese is melted, add half-and-half and stir to combine. Remove from heat.
Serve with hash browns and biscuits.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com, for more than eight years. She won the Duke’s Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and at firstname.lastname@example.org.