Steak ‘n’ Eggs 4 Brekkie

It’s that time again. It’s Sunday morning and the beasts are awakening and they’re hungry. Time to get my cooking face on and get a rummaging in the fridge. Yes, today’s brekkie is going to be #BillWallaceFriendly and #KnibbsyWagyuFriendly. It is Steak ‘n’ Eggs 4 Brekkie with a lovely cut of Grade A5 Yaki Niku that I got recently from a new online supplier called Shinsen (thanks for that call-out Frankie Goes to OllieWood).

She looks great and it is going to taste off the charts too…

Steak ‘n’ Eggs 4 Brekkie

For two people;

• 4x slices of Grade A5 Yaki Niku Wagyu
• 3 eggs
• Black Truffle Tartufata
• Saffron
• Some good quality salted butter
• Sea salt & cracked black pepper

Here we go;

Steak;

1. Season the steak slices with sea salt & cracked black pepper;
2. Then spread a little of the Black Truffle Tartufata over one side of the steak;
3. Get a frying pan on the heat and throw in a 2″ knob of butter;
4. Place the steaks in Tartutata side up and fry off the steak until nicely charred;
5. Flip for and fry again for less than a minute and take them out and pop on a plate.

Eggs;

1. 2″ knob of butter in a pan and throw in 3 fresh eggs;
2. One the heat and stir continuously with a spatula;
3. As they start to form a little take them off the heat and stir with the spatula;
4. Back on the heat for a few seconds, stir, off the heat, stir and repeat until they are still ‘wet’ but nicely formed together;
5. Off the heat, season with a sprinkle of sea salt & cracked black pepper and pinch of Saffron;
6. DONE!!!

Plate up like the photo. Give a little more sprinkle of the Saffron on top of the eggs, and a sprinkle os sea salt & cracked black pepper on to the steak. Get that in front of the family and stand well back to avoid feeding frenzy. A beautiful brekkie this was. Completely cleaned platters, like everything, was gone. The look, aroma and tastes were seriously good. But it is actually quite easy. Steak ‘n’ Eggs 4 Brekkie, give it a go – ENJOY!!!

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