Dad's Steak and Sunny-Side Up Eggs

Tested Till Perfect

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

Servings: 4

Ingredients:

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%
    1 tbsp (15 mL) each vegetable oil and butter
    4 beef tenderloin grilling steaks (4 oz/125 g each)
    3/4 tsp (4 mL) each salt and pepper
    3 cups (750 mL) sliced cremini or button mushrooms (about 8 oz/250 g)
    1 tbsp (15 mL) balsamic vinegar
    4 sunny-side up eggs
    2 tbsp (25 mL) 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. Sauté mushrooms 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.

Additional Information

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Source

Canadian Living Magazine: May 2006





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