Garlic Butter–Basted Steak & Eggs
with Truffle Parmesan Potatoes & Dijon Cream Sauce
Breakfast for dinner! Dinner for breakfast! Whenever you enjoy it, this meal is a rich, elevated experience to savor. You’ll serve a seared, garlic herb butter-basted bavette steak (the “butcher’s cut”!) beside crisp, truffle-dusted Parmesan roasted potatoes. Add a fried egg made to your exact specifications, drizzle it all with a creamy mustard sauce, and sprinkle with fresh chives for extra pops of color and flavor. Sure, Wheaties are cool, but we think this might be the real breakfast of champions.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
¼ ounce
Chives
4 ounce
Cream Sauce Base
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
2 teaspoon
Dijon Mustard
10 ounce
Bavette Steak
2 tablespoon
Garlic Herb Butter
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
3 tablespoon
Parmesan Cheese
(Contains Milk)
2 g
Truffle Zest
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch dice. Mince chives.
• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.
• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 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 any remaining garlic herb butter from pan over steak. Tent with foil to keep warm. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• To sheet with roasted potatoes, add Parmesan and as much truffle zest as you like; toss to combine. • Reheat sauce over medium-low heat, stirring occasionally. • 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 for dipping.
Steak is fully cooked when internal temperature reaches 145°.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
