Steak and Scrambled Eggs
20 min4 servings
Pan-seared ribeye steaks with creamy scrambled eggs, seasoned with herbs and bouillon.
| prepPat steaks dry with paper towels | ||||
| ½ tsp salt | Season steaks with salt, pepper, garlic powder & thyme | Sear steaks 3 min per side, medium-high heat | Rest steaks covered with foil | Slice steak against grain & serve with eggs |
| ¼ tsp black pepper | ||||
| ¼ tsp garlic powder | ||||
| ¼ tsp dried thyme | ||||
| 2 ribeye steaks (about 225 g each) | ||||
| 30 ml olive oil | ||||
| 8 large eggs | Whisk eggs, cream, water, salt, bouillon & pepper | Cook eggs, stirring every 2 min, until soft curds form, 5 min | Garnish eggs with chives & black pepper | |
| 30 ml heavy cream | ||||
| 30 ml water | ||||
| ⅛ tsp salt | ||||
| 1 tsp chicken bouillon powder | ||||
| ⅛ tsp black pepper | ||||
| 45 g unsalted butter | Melt butter in skillet on medium heat | |||
| Fresh chopped chives or green onions (optional) | ||||
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