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Breakfast and Brunch

Steak n Eggs

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Steak n Eggs

 

Steak n Eggs from tatichin.com

Steak n eggs is my favorite thing to order at brunch, especially when made with my favorite cuts, skirt or hanger steak. It’s super indulgent and they almost never give you a big enough piece of meat so you’re left wanting more. When you make it at home you save some change, and you can put your own spin on it. For me, that spin is lots of garlicky, herby butter. If you haven’t made my five ingredient whipped herb butter yet, try it now!

INGREDIENTS:

  • 1/2 lb hanger steak

  • 2 large eggs

  • 1/4 c whipped herb butter

  • 2 tbsp oil

  • salt + pepper

  • bread for toasting

INSTRUCTIONS:

  1. On a clean cutting board, liberally sprinkle the steak with salt and pepper, covering both sides of the meat

  2. Melt half of the butter in a cast iron skillet on high heat, until it starts to bubble

  3. In a separate small non-stick skillet, heat the oil of your choice on medium high and sprinkle the pan with salt

  4. Throw the steak into the screaming hot cast iron skillet and cook for 4-6 minutes on each side, basting in butter repeatedly

  5. Simultaneously, fry the eggs in the hot oil, only flipping them once when the outsides start to crackle

  6. Once the steak has developed a nice crust, remove it from heat and place it on a clean cutting board. Allow the meat to rest while you finish the eggs.

  7. Toast the bread and smother in the remainder of the butter.

  8. Slice the steak and serve with your fried eggs and toast, and possibly more butter if desired...enjoy!

Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com

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Avocado Toast The Best Way I Know How

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Avocado Toast The Best Way I Know How

This ain't no middle of the mall avocado toast. It's salty, creamy, savory, flavorful, multi-dimensional, and perfect. It's avocado toast the best way I know how, and now I'm ready to share it with the world.

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Spanish-Inspired Shakshuka

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Spanish-Inspired Shakshuka

When I visited a small shop in Pamplona that had virtually every regional produce in a can or jar, I knew exactly what I was going to do with these beautifully-roasted sweet piquillo peppers. 

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Pesto Baked Eggs

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Pesto Baked Eggs

INSTRUCTIONS: 


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  1. Preheat the oven to 375 degrees
  2. Spread pesto inside ramikens, getting high up the sides and making a nest for the eggs
  3.  Crack an egg in each ramiken
  4. Sprinke with kosher salt and black pepper or red chili flakes  
  5. Place on a baking sheet and bake for 20 minutes for runny eggs and 25 minutes for well-done eggs

INGREDIENTS:

  • 2 large eggs
  • 1 cup pesto (I made walnut pesto from)
  •  Non-stick spray or butter
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Mexican Chorizo Frittata

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Mexican Chorizo Frittata

Let's take those eggs off your hands and make a Mexican-inspired brunch dish that'll have your house guests wondering how a quiche is so good without crust.

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