STEAK AND EGGS BREAKFAST RECIPES

Steps:

• Remove steak from refrigerator and let come to room temperature, 30 minutes. 
• Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika.
• Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total. 
• Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F  for medium rare, 130°F for medium. 
• Transfer steak onto a cutting board and let rest about 10 minutes. 
• Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
• Slice steak into 1" strips on a bias, against the grain. 
• Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.

Steps:

• 1. Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
  2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
  3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
  4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.