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Breakfast-in-Bed Steak and Eggs with Salsa Fresca

Source: Beef for All Seasons
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Active Time:  45 Minutes
Total Time:  45 Minutes
  Serves 4
Treat someone to a special breakfast-or prepare this recipe for a Cinco de Mayo brunch celebration. This recipe can easily be scaled up (or down) to accommodate any size family.
RECIPE INGREDIENTS
For Salsa Fresca:
3 tablespoons finely diced sweet onion
1 pound Roma tomatoes, diced
1 jalapeno chile, finely diced
2 tablespoons finely chopped cilantro leaves
3/4 teaspoon sugar
3/4 teaspoon salt
1 tablespoon freshly squeezed lime juice
For Tortilla Strips:
1 quart vegetable oil, for deep-frying
3 or 4 small corn tortillas
For Butter:
3 tablespoons butter, softened
1-1/2 tablespoons worcestershire sauce
1/2 tablespoon freshly squeezed lemon juice
2 garlic cloves, minced
For Steaks:
4 boneless strip steaks, about 7 ounces each and 3/4 inch thick
For Eggs:
2 tablespoons butter
8 eggs
DIRECTIONS
TO PREPARE SALSA FRESCA: Thoroughly combine all the salsa ingredients in a mixing bowl. Add a little more sugar if the tomatoes are underripe, but take care that the salsa does not taste too sweet. Chill the salsa in the refrigerator for at least 30 minutes before serving to allow the flavors to marry.


TO PREPARE TORTILLA STRIPS: Pour enough oil into a deep-fryer or saucepan to come 2 or 3 inches up the sides and heat to 350 degrees. Cut the tortillas into 1/8 inch-wide strips; cut the longer strips in half. Add the tortilla strips to the oil and fry in batches for about 2-1/2 minutes or until golden brown (frying in batches will ensure the strips do not crowd the pan and significantly lower the temperature of the oil). Remove with a slotted spoon, drain on paper towels, and season with salt.


TO PREPARE STEAKS AND BUTTER: Combine the ingredients for the lemon-garlic butter in a bowl and mash to incorporate. Melt 3 tablespoons of the lemon-garlic butter in a heavy skillet set over medium-high heat. Season the steaks with salt and pepper, and when the butter is sizzling in the skillet, add the steaks. Sear for 1-1/2 minutes on each side; turn the heat down to medium and sauté the steaks for 1-1/2 minutes on each side for medium-rare, 2-1/2 minutes for medium, or to desired doneness. Keep warm.


TO PREPARE EGGS: Melt 1 tablespoon of the butter in a large nonstick saucepan over medium heat (you will need 2 tablespoons of butter if you are using a pan that does not have a nonstick surface). When the butter begins to bubble, gently add 4 of the eggs, one by one, and season with salt and pepper (cook the eggs in 2 batches, depending on the size of the pan). Take care to keep the yolks intact as you add the eggs to the pan. Cook the eggs, covered, until the whites are firm and the yolks are just beginning to set, about 4 or 5 minutes. Remove and keep warm. Melt the remaining 1 tablespoon of butter in the pan before cooking the second batch of eggs.


TO SERVE: Place the steaks to one side of each warm serving plate and top each steak with 1 teaspoon of the remaining lemon-garlic butter. Gently place 2 of the eggs on the other side of each plate, taking care not to break the yolks. Spoon a generous portion of the salsa down the center of the plate, overlapping the eggs and the steak. Top with a heaping pile of tortilla strips and serve immediately.


WINE RECOMMENDATION: This recipe inspires the selection of a robust French Burgundy or a Pinot Noir from the American West Coast.


HELPFUL TIPS: To make your morning run smoother, slice the tortillas and prepare the lemon-garlic butter and salsa a day ahead. You can fry the tortilla strips a day ahead if you keep them tightly covered and dry.

This recipe is for sunny-side-up eggs. If you prefer your eggs over-easy, cook them as for sunny-side-up eggs but without covering them, and then gently turn them over, and cook on the other side for another minute, just to set. Most people have long-established fried egg preferences, so it is best to take request before beginning to cook. Scrambled eggs taste just as great here, and are easier to prepare for large groups and/or with kids.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beef Breakfasts
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 764
Fat. Total: 50g
Fiber: 3g
Carbohydrates, Total: 19g
Sodium: 757mg
% Cal. from Fat: 59%
Cholesterol: 581mg
Protein: 58g
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