IMG_20150607_145128.jpg

 

Do I really even need to say anything??

 

One of my all time favorite dishes is really just a combination of two of my favorite dishes.

 

Steak

+

Bacon and Eggs

 

I know what you’re thinking.  This dish is technically just called Steak & Eggs but for me, where there’s eggs there also must be bacon. The two go hand in hand.  A marriage made in delicious. I mean, if you think about it, very rarely do eggs make an appearance without some sort of salty pork product.  Cobb salads have eggs, but also bacon. Pasta Carbonara has egg, but also proscuitto or bacon, even the soft boiled eggs in far east ramen dishes often also feature some sort of spare rib or crispy pork belly. Me? I just always order a side of bacon with my steak and eggs.

 

So today I made steak and bacon and eggs my way.

 

Started with a ! ½ lb bone-in ribeye that i coated in sea salt and set in the fridge for 45 minutes to pull as much water out of the steak as possible. If you’ve never done this for your steak you are missing out.  Water inside the meat heats during cooking, essentially steaming the meat from the inside.  It’s one of the biggest contributors to grey rubbery steaks.  The more water you can pull out of the steak before cooking it the better.  You can let it sit with the sea salt in the fridge for up to 24 hours but even half an hour makes a big difference.  Wipe off the excess salt, pat the steaks dry,and you’re good to slap it on the grill.

 

The bacon and egg cups with maple habanero peppper and maple syrup are from a previous post..  Last time the yolks got a  little overdone so I was trying to figure out how to get both crispy bacon and runny yolk and i found the trick. Cook off the bacon for 10 minutes before cracking the egg in.  By doing this the bacon crisps up nicely and since the tin is already hot when you add the egg the whites star cooking immediately upon hitting the tin leaving the yolk nice and runny.  Unfortunately the bacon shrinks as you cook it off alone so it was more threaded through the eggs this time than wrapped around them.

IMG_20150607_145224.jpg

They still came out delicious, however, and the eggs were absolutely perfect. Now all I have to do is fiugre out how to keep the bacon formed in the tin without the egg and I’ll have the perfect bacon and egg cups.

 

Needless to say this is one of the better breakfasts I’ve eaten in a while.  Started off Sunday a happy man!

 

Steak & Eggs plus Bacon – The Breakfast of Champions

 

Eat Well, Drink Well, Live Well.

 

 

Advertisements