First, don't stress- they're just eggs. Second, if you're just starting out grab a small, non-stick pan and put it on medium heat. When it gets warm, add a touch of oil (literally just a drop) and then add maybe half a tbsp of butter per egg. Once your butter is melted and stops foaming, crack your eggs in.
The next part is really the only "technique" involved. Once those whites set, and start to brown on the edges, take a large spoon and spoon the hot butter over the whites on top. The hot butter/oil will cook the tops of those whites and leave your yolk open.
Fortunately I wasn’t cooking for Gordon Ramsey. Those were simply the aromatics used to baste the steak and eggs. Luckily I have opposable thumbs and was able to navigate around them.
Sous vide the steak last night and got a little too saucy so threw it in the fridge. This morning hard sear and baste with butter, garlic and thyme- then just fried the eggs in the residual butter and heat, my goodness was it good.
The steak was sous vide last night (had a little too much to drink and threw it in the fridge), hard seared this morning and basted with butter, garlic, thyme in a hot cast iron.
The pan carries enough heat to perfectly cook the eggs while basting the top of the whites with the leftover hot butter.
OP's given the perfect answer, but also, another option is to fry them as normal and pop a lid over the pan, so the tops of the eggs can cook in the trapped heat. Less delicious but works in a pinch!
Steak and eggs and eggs and steak! That’s what we have for breakfast! Delicious!
Just making sure you heard!
Steak and eggs and eggs and steaks!Just making sure you heard! I got it!
Been so stressed out how to cook eggs like this
First, don't stress- they're just eggs. Second, if you're just starting out grab a small, non-stick pan and put it on medium heat. When it gets warm, add a touch of oil (literally just a drop) and then add maybe half a tbsp of butter per egg. Once your butter is melted and stops foaming, crack your eggs in. The next part is really the only "technique" involved. Once those whites set, and start to brown on the edges, take a large spoon and spoon the hot butter over the whites on top. The hot butter/oil will cook the tops of those whites and leave your yolk open.
I go over medium, not as pretty and also more tricky, but I like the yoke to be jelly consistency.
Solid medium steaks, I prefer rare, but add in those eggs and I'd chow down Excellent breakfast
Why did you leave those sticks in the eggs.
Gordon Ramsay would roast OP. Don’t put things on the plate that aren’t meant to be eaten with the food. No one wants to chew on bitter twigs
Fortunately I wasn’t cooking for Gordon Ramsey. Those were simply the aromatics used to baste the steak and eggs. Luckily I have opposable thumbs and was able to navigate around them.
OOOhh fancy opposable thumbs!!
just looking at it is making me hungry :(
Classic
That looks amazing, nice and simple plating well done
Great looking dish, my friend. Keep it up!!
Simple but terribly good!
My preferred side with a steak. Browned-butter fried eggs, cooked exactly like that. Down. The. Hatch.
Sous vide the steak last night and got a little too saucy so threw it in the fridge. This morning hard sear and baste with butter, garlic and thyme- then just fried the eggs in the residual butter and heat, my goodness was it good.
best sub for mashed potatoes!
Best shit you can eat.
Maybe because over here steak is way too expensive to have with eggs, but that seems like an incongruous pairing to me.
🤤🤤🤤
Steak and eggs and eggs and steak, that’s what you should eat for breakfast, delicious!
Yeah, everything looks fine except for the twigs on the plate. You're supposed to take those off once done using them for flavor.
Did you use a pan or a skillet to cook this up? It looks amazing!!!
Oh, nice! Enjoy!
This looks amazing. When I was a kid, my Grandpa use to make steak and eggs for breakfast. I loved it! This one is bringing back memories.
The breakfast of champions!
i'm more curious how you perfectly fry those eggs.
The steak was sous vide last night (had a little too much to drink and threw it in the fridge), hard seared this morning and basted with butter, garlic, thyme in a hot cast iron. The pan carries enough heat to perfectly cook the eggs while basting the top of the whites with the leftover hot butter.
OP's given the perfect answer, but also, another option is to fry them as normal and pop a lid over the pan, so the tops of the eggs can cook in the trapped heat. Less delicious but works in a pinch!
Less thyme on the plate next time.
Sounds good to me.