Steak and eggs with herbs and cream. Perfectly cooked flat iron steaks topped with wonderfully cooked eggs and a thick cream of herbs.
Steak and Eggs with Herbs and Cream
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A perfectly cooked medium well done flat-iron steak topped with a flavorful and delicious herbs and cream egg.
Perfect steak and eggs meal for breakfast, lunch or dinner! Or even dessert because it’s just that good… 😉
Sleeping in the Kitchen
Have you ever slept in the kitchen?
Dear Reader, I come from a large family. At one point in my life we lived on the farm (the same one I talk about in my hilarious Mexican Street Corn post).
Anyway, the farmhouse had a large downstairs with a huge kitchen, living, master, and small office room on the bottom floor, and just one large room in the upstairs.
All the girls in my family shared the large upper-floor, and my younger brother got the one small room in the downstairs.
This arrangement worked out well, except for when it didn’t.
At those times my parents would put a bunkbed in the big kitchen downstairs and whoever the current offenders were would sleep downstairs.
Being the wonderful delightful sweet child I was, I never had to sleep downstairs.
Except for when I did. Which may or may not have happened often…
Okay, I always had to sleep downstairs.
Seriously y’all, if I had a night-eating problem I would totally blame it on the kitchen sleeping as a child.
Once upon a time I may have tripped my sister with the hose which resulted in stitches on her head. Again.
(Yes, she had had them before. And yes, it’s possible I was the cause that time too…)
Such shenanigans might have put me sleeping in the kitchen the night my Dad and Uncle had themselves a late night steak after a hard day’s work. And when they ran outside for an emergency partially through their delicious smelling steak and eggs meal, I may or may not have snuck from my bed where I was probably fake sleeping and really just eavesdropping on adult conversations; to steal a bite of said steak and eggs.
Whether said scenario was the case or not: I can still remember the first time I tried steak. It was one of those moments that shapes your life and changes your tastebuds from docile creatures to raving beasts.
Docile to Stark Raving Mad Tastebuds
Yes, my tastebuds had gotten a taste of that delicious morsel of amazingness.
It was one of those moments that may have put me to shenanigans that kept me sleeping in the kitchen from there on out; all on the off-chance that someone would be eating a midnight steak and eggs meal again.
And by “may have” I mean it did; It did put me to all kinds of naughty kitchen sleeping worthy shenanigans.
Dear Reader, especially you MOM— I’d like to take this time to blame any and all naughty acts of my childhood on the cows.
Steak is my favorite animal.
5 Things you need to know:
- These cooking times put your steak and eggs out at medium-well done. Meaning a slightly red steak and a thick but not solid yolk. Adjust according to your own preferences.
- You will need TWO oven proof pans, one smaller than the other. OR you can cook the steaks first, then set them aside to rest and cook the eggs.
- You should stop reading and go make this right now!
- Why are you still reading? I said NOW.
- WAIT— also, thanks for reading Flirting with Flavor.
Recipe for Steak and Eggs with Herbs and Cream:
- You will need two oven proof pans, one smaller than the other. Or you can cook the steaks first, then set them aside to rest and cook the eggs.
- 1+ pound Flat Iron steak, cut into 4 small portions
- 1 TBS butter
- Vegetable Oil
- Salt Pepper
- Fresh Thyme
- 3/4 cup Cream
- 4 eggs
- 1 TBS Fresh Italian Parsley, minced
- Preheat oven to 400 F degrees.
- Over medium-high-high heat warm your butter and oil with 3 sprigs of fresh thyme.
- As soon as the butter is beginning to foam a bit in the pan, add steaks that are HEAVILY seasoned with Salt and Pepper.
- Let the steak cook/sear on one side for 90 seconds on one side, then flip.
- As the steaks cook/sear for another 90 seconds, tilt the pan and scoop up the flavored oil to spoon over the meat and baste it four or five times.
- Transfer steak to the oven for 8-10 minutes.
- Once you have the steaks in the oven for two minutes, combine cream, parsley, and 3 more sprigs of Fresh Thyme in the smaller pan over medium-medium-high heat.
- When the cream mixture begins to simmer, crack eggs and drop them into the hot cream.
- Lightly sprinkle the eggs with Salt and Pepper, then transfer the pan to the same oven the steaks are in.
- The eggs should cook for 5 minutes.
- Remove all from the oven. Spoon some of the cream mixture onto plate.
- Put a steak on top of the Cream.
- Place an egg atop the steak.