Lazy Day Brunches by Ryland Peters & Small

Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-01-18T00:00:00+00:00

Steak & egg breakfast tacos

It’s usually the breakfast burrito that steals the show, but these steak and egg breakfast tacos are nothing to scoff at. Fried eggs, steak and ketchup keep this dish simple and hearty.

2 beef steaks

1–2 teaspoons olive oil, to season the steaks

8 eggs

8 small corn tortillas/tacos

vegetable oil, for shallow frying

tomato ketchup, for topping

salt and freshly ground black pepper

Serves 4

Preheat the oven to 200°C (400°F) Gas 6 and heat a cast-iron skillet (or other heavy-bottomed and oven-safe pan) over a medium heat.

Season the steaks with salt and pepper, using your fingers to rub the seasoning and about 1 teaspoon of olive oil into both sides of each steak. Add the steaks to the preheated pan and cook for 1–2 minutes on each side before sliding the pan into the preheated oven. Cook the steaks for a further 2–3 minutes for medium to medium–well done. Remove the pan from the oven and let the steaks rest for 2 minutes before slicing them into thin strips.

While the steaks rest, fry the eggs. Set a small non-stick frying pan/skillet over a medium heat and add a little vegetable oil. Break in 1 egg. Season with a little salt and fry until the white is set. Remove to a warm plate and repeat with the remaining eggs.

If you can double-task, heat the tortillas, either by holding them directly over a gas flame with metal tongs, or in a cast-iron frying pan/skillet set over high heat. You want them to be puffed and a little blistered.

Place a fried egg on top of each tortilla and place the sliced steak on top of the egg. Top with tomato ketchup and serve immediately.

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