Garlic Butter–Basted Steak & Eggs

🥘 Ingredients

• bavette steak
  20 oz
• chives
  ½ oz
• cooking oil
  4 tsp
• cream cheese
  1/2 c
• cream sauce base
  8 oz
• dijon mustard
  2 tsp
• eggs
  4 unit
• garlic herb butter
  4 tbsp
• parmesan cheese
  6 tbsp
• pepper
• potatoes
  24 oz
• salt

🍳 Cookware

• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry potatoes and chives. Cut potatoes into ½-inch dice. Mince chives .

   potatoes: 24 oz, chives: ½ oz
2. 

   2

   Toss potatoes on baking sheet with a large drizzle of cooking oil , a big pinch of salt , and pepper . Roast on top rack until browned and tender, ⏱️ 25 minutes .

   cooking oil: 4 tsp, salt, pepper
3. 

   3

   In a small pot, combine cream sauce base , cream cheese , and half the dijon mustard over medium heat. Cook, whisking, until smooth and thickened, 2–4 minutes. Remove from heat; cover and keep warm.

   cream sauce base: 8 oz, cream cheese: 1/2 c, dijon mustard: 2 tsp
4. 

   4

   Pat bavette steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 5 minutes per side. Remove pan from heat. Add garlic herb butter ; stir until melted and spoon over steak until coated. Transfer steak to a plate to rest, pouring over any remaining garlic herb butter. Tent with aluminum foil to keep warm. Wipe out pan.

   bavette steak: 20 oz, garlic herb butter: 4 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Crack eggs into pan and cover. (For 4 eggs, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

   eggs: 4 unit
6. 

   6

   To sheet with roasted potatoes, add parmesan cheese and as much truffle zest as you like; toss to combine. Reheat sauce over medium-low heat, stirring. Slice steak against the grain. Divide steak, eggs, and potatoes between plates in separate sections. Drizzle half the sauce over steak and eggs and garnish everything with chives; serve with remaining sauce in small bowls alongside.

   parmesan cheese: 6 tbsp
7. 7

   Wash hands and surfaces after handling raw eggs.