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Steak and Creamy Parmesan Eggs on Toast

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Ohhh, how I brag about my creamy eggs—so creamy that people think they have cheese in them. But no, they don't, and just for the extremely skeptical, we even titled the original recipe for them 'Cheesy but Cheeseless Creamy Eggs.' Cooked lowwww and slowwww, they were made seven days a week in my house, and many of yours as well. I still make them all the time, and they just make the beginning of the day feel like magic. But now...we have added glitter to the magic show—glitter in the form of cheese. Finely grated Parmesan cheese. And then more glitter in the form of steak. Okay, the analogy is kind of falling apart, but whatever. When we made this recipe, it was truly a dish I kept giving back, bite after bite, saying, 'No, okay, seriously, I'm done,' until there was quite literally *nothing* left on the plate. If you want to make *absolutely sure* to find yourself in the same exact situation, use a thick slice of buttery brioche for the toast."

List of Ingredients

Steak:
â—¦ 1 (12-ounce) New York strip steak (1 ¼ inches thick)
â—¦ 1 tablespoon vegetable oil
â—¦ 2 teaspoons chili powder
â—¦ ¾ teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper

Eggs:
â—¦ 6 eggs
â—¦ 2 tablespoons heavy cream
â—¦ ¼ teaspoon kosher salt
â—¦ 2 tablespoons unsalted butter
â—¦ ½ cup (1 ounce) finely grated Parmigiano-Reggiano cheese

â—¦ 2 thick (¾-inch) slices brioche or other white bread
â—¦ Fresh cilantro leaves, for garnish
â—¦ Hot sauce of your choice (it's always Cholula for me)


Recipe

Make the steak: Take the steak out of the fridge and let it sit at room temperature for 30 minutes; get your other ingredients ready in the meantime.

Rub the steak all over with the oil, then rub in the chili powder and season generously with salt and pepper. Heat a medium heavy-bottomed or cast-iron skillet over medium-high heat until very hot. Add the steak and cook until medium-rare (about 130° F if using a meat thermometer), 4 to 5 minutes per side.

While the steak is cooking, make the eggs: Whisk the eggs in a medium bowl with the cream and salt. In a medium nonstick skillet, heat the butter over low heat, stirring occasionally, until the butter is melted but not super hot, 2 to 3 minutes. Add the eggs and cook, stirring constantly with a silicone spatula, until the eggs are custardy and form small curds, 12 to 14 minutes. Remove from the heat and stir in the cheese. Press some aluminum foil over the surface of the eggs to keep them warm.

While the eggs are still cooking (you'll be stirring while you cook the steak), remove the steak to a cutting board and let it rest for 10 minutes.

Toast the bread. After the resting time, cut the steak across the grain into thin slices. Top each toast slice with some steak and eggs. Garnish with the cilantro and serve with the hot sauce.

Serves 2