RECIPE: The Best Steak & Eggs. Period.

by jadams

Eat & Drink

Breakfast at home is truly wonderful, particularly in the winter. There’s something so undeniably cozy about hot coffee, good tunes on the stereo, a pair of fuzzy socks and Die Hard on cable.

Our latest box was a Coffee Collection, and we filled the magazine with fantastic recipes for cocktails and dessert.

Here and now we wanted to offer up the World’s Best Steak & Eggs to go with your cup of Joe.

Plus, you can get everything you need for this recipe from Robb Vices partners and from past boxes. Call up New York Prime Beef for the steak. Get in touch with Melissa’s Produce for the vegetables and bust out that Breville Smoke Gun for the smoked greens.

Pro Tip: This breakfast is super easy to prepare partially the night before. If you’re already having steak, make sure to save a bit for breakfast. Both the meat and the collards are actually tastier next-day. Then, the morning-of, you only have to fry an egg and build this dish. It’s packed with protein. It’s Keto (remove the sugar), and also gluten free.

WORLD’S BEST STEAK & EGGS

INGREDIENTS:

4-6 oz. skirt steak per person (marinate it overnight for juiciest results)

10-15 cherry tomatoes

1 bushel of collard greens (we also like using Swiss Chard or kale for this)

1/2 red onion

1 clove garlic

1 Tbsp. brown sugar

1 Tbsp. apple cider vinegar

1 large egg per person

16 oz. chicken stock

2 splashes of Kill Sauce, Hank Sauce or NW Elixirs (optional)

METHOD:

Remove the steak from the fridge. Let it come up to room temperature and sprinkle liberally with salt and pepper. Drop a pat of butter on a skillet or grill pan. Cook steak to your desired temperature. Set aside to rest on a cutting board. After it’s rested 10 minutes, slice into thin pieces.

Chop the collards into rough, large pieces. Make sure to remove that thick, center stem. In a deep skillet or a dutch oven, sauté the onion and garlic till till translucent. Add cherry tomatoes and continue cooking till they are bursting and wilting. Add the chicken stock and deglaze the bottom of the pan. Add in the collard greens and stir until they really begin to cook down. They should be barely submerged in the liquid. Add in the sugar and the apple cider vinegar and stir to dissolve. Stir the green occasionally and cook down for about 40 minutes, or until delicious and no longer bitter.

Use a slotted spoon to move them over to a bowl. Wrap with cling-wrap and use your Breville Smoke Gun to smoke the greens.

Fry an egg just before serving.

TO PLATE:

Place the smoked collards on the bottom, top with slices of steak and the egg. Splash with hot sauce. Sprinkle with salt and pepper. Serve immediately.