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Dad's Steak and Sunny-Side Up Eggs

By The Canadian Living Test Kitchen

Tested till perfect

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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

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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

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 each vegetable oil and butter
  • 4 beef tenderloin grilling steaks, (4 oz/125 g each)
  • 3/4 tsp each salt and pepper
  • 3 cups sliced cremini or button mushrooms, (about 8 oz/250 g)
  • 1 tbsp balsamic vinegar
  • 4 sunny-side up eggs
  • 2 tbsp finely 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

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