Big Day Steak and Eggs

Does the health department of Glamor suggest that you plow through a giant piece of beef every day for breakfast? No, but for special mornings, this hungry woman’s meal satisfies like nothing else. Amanda Grooms West, beauty researcher and resident steak and eggs expert, says the ingenious roast method is the trick. To prepare it immaculately with the sun side up, with fully cooked white and egg yolk, crack the eggs into a hot pan and turn the heat down almost immediately. When they are cooked to perfection (and they will), gently push the eggs on the plate as the generous amount of butter in the recipe makes it easier. Do not worry about the calorie deficit: this special treat almost guarantees you want a light lunch.

Serves 2

Two 6- to 8-ounce sirloin steaks, each about 1 inch thick

3 tablespoons olive oil Salt and freshly ground pepper

1 tablespoon minced chives

SIRLOIN STEAK

  1. Preheat the oven to 350°F. Heat a medium-size ovenproof skillet over moderate heat for about 5 minutes. Meanwhile, pat the steaks dry with paper towels. Rub the steaks with 2 tablespoons olive oil, and season generously with salt and pepper. Turn the heat up to high and add 1 tablespoon of oil to the pan. Carefully place the steaks in the pan (the oil may splatter). Turn once until browned but still partially cooked, about 5 minutes in total.
  1. Transfer the pan to the oven and cook the steaks once, about 4 minutes longer, until they are of medium to medium weight. (Be sure to use a potholder when removing the pan from the oven, the handle is hot.)
  2. Place the steaks on a plate or cutting board, cover with aluminum foil and let rest for 10 minutes. In the meantime, prepare the fried eggs and tomatoes (follow recipes).
  3. To serve, place 2 fried eggs and a few slices of cooked tomato on each plate. Cut the steaks diagonally into thick slices (at an angle of 45 degrees to the edge of the steak) to break up the cereal and obtain tender slices. Then arrange between the two plates. Garnish with chopped chives and serve immediately.

FRIED EGGS

2 tablespoons butter 4 large eggs salt and freshly ground pepper

  1. Heat a medium or large pan, ideally non-sticky, over moderate heat. Add the butter after one minute and make sure the pan melts. In another minute, after the foam has subsided, add the eggs to the pan. Once the white has become opaque (in about 45 seconds to 1 minute), set the heat to low.
  2. Season the eggs with salt and pepper. Cook until white is firm and egg yolk is liquid. Push eggs on plate.

TOMATOES

1 tablespoon butter or olive oil 1 tomato, sliced ​​in 1 inch slices of salt and freshly ground pepper

Heat butter or olive oil over medium heat in the same pan as the eggs. Add the tomato slices. Season with salt and pepper and cook for 2 minutes until soft.