Steak and Eggs with Herbed Cherry Tomatoes
From sausages to bacon, pork may be the king of the breakfast table, but a juicy rib-eye steak with a side of eggs is an equally tempting combination. Here, a vibrant sauté of cherry tomatoes brightens the classic duo. Serve with toasted English muffins to soak up the juices.
- 4 Tbs. olive oil
- 4 small boneless beef rib-eye or top loin steaks, each about 1/2
- 3/4 tsp. kosher salt, plus more, to taste
- 1/4 tsp. plus 1/8 tsp. freshly ground pepper, plus more, to taste
- 1 1/2 cups cherry tomatoes, halved
- 1 tsp. chopped fresh chives
- 1/2 tsp. minced fresh thyme
- 8 eggs
In a large heavy fry pan, preferably cast iron, over medium-high heat, warm 1 Tbs. of the olive oil until very hot. Trim the steaks of any surface fat and season with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Add the steaks to the pan and cook until nicely browned underneath, about 3 minutes. Turn the steaks over and cook until browned on the other side, about 3 minutes for medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil.
In the same pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the cherry tomatoes, the remaining 1/4 tsp. salt and the 1/8 tsp. pepper. Cook, stirring frequently, just until the tomatoes begin to soften and give off their juices, about 3 minutes. Stir in the chives and thyme. Set aside.
In another large fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Crack 4 of the eggs into the pan and season with salt and pepper. Cover the pan, reduce the heat to medium-low and cook until the whites are set, about 2 minutes for sunny-side-up eggs. Or carefully flip the eggs over and cook to the desired doneness. Repeat with the remaining 4 eggs.
Place a steak and 2 fried eggs on each of 4 plates and top with the cherry tomatoes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).