Dad's Steak and Sunny-Side Up Eggs
Dad's Steak and Sunny-Side Up Eggs
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318 |
| pro | 31 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 256 mg |
| sodium | 596 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 29 |
| vit A | 13 |
| vit C | 2 |
| folate | 17 |
- Portion size: 4
Although this recipe is in honour of Dad, any family member will love this diner standard, which is elevated to new heights with tender steaks, mushrooms and balsamic vinegar. Serve with Herbed Home Fries. Diner-Style Garnish: Cherry tomatoes and parsley sprigs
Ingredients
- 1 tbsp 1tbspeach vegetable oil and butter
- 4 4beef tenderloin grilling steakbeef tenderloin grilling steaks, (4 oz/125 g each)
- 3/4 tsp 3/4tspeach salt and pepper
- 3 cups 3cupssliced cremini or button mushroombutton mushrooms, (about 8 oz/250 g)
- 1 tbsp 1tbspbalsamic vinegar
- 4 4sunny-side up eggeggs
- 2 tbsp 2tbspfinely chopped fresh chives or parsley
Preparation
In large heavy skillet, heat half each of the oil and butter over medium-high heat. Season steaks with half each of the salt and pepper; fry, turning once, until desired doneness, about 6 minutes for medium-rare. Transfer to platter; tent with foil.
Wipe out skillet; heat remaining oil and butter. Saut?ushrooms and remaining salt and pepper until browned, 5 minutes. Stir in vinegar; cook, stirring, until almost no liquid remains, 1 minute.
Spoon mushrooms onto plates; top each serving with steak. Top with egg; sprinkle with chives.
Source : Canadian Living Magazine: May 2006
