Breakfast-in-Bed Steak and Eggs with Salsa Fresca

  • Active Time 45m
  • Total Time 45m

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


  • 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
  • Salt
  • 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
  • Salt
  • Pepper
  • For Eggs:
  • 2 tablespoons butter, or more, divided
  • 8 eggs


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 BUTTER AND STEAKS: 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.

HELPFUL TIPS: You can prepare the lemon-garlic butter, salsa and tortilla strips a day ahead. Keep the strips tightly covered and dry.

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. Scrambled eggs taste just as great here and are easier to prepare for large groups.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 1969

nutrition information per serving

764 calories; 50g total fat; 581mg cholesterol; 757mg sodium; 19g carbohydrates; 3g fiber; 58g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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