Garlic Butter–Basted Steak & Eggs

🥘 Ingredients

• bavette steak
  1.5 lbs
• chives
  1 bunch
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• cream sauce base
  1 c
• dijon mustard
  1 tbsp
• eggs
  4 unit
• garlic herb butter
  2 tbsp
• parmesan cheese
  ½ cup
• potatoes
  2 lbs
• truffle zest
  1 packet

🍳 Cookware

• baking sheet
• small pot
• large pan
• aluminum foil

1. 

   1

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

   potatoes: 2 lbs, chives: 1 bunch
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil , a big pinch of salt, and pepper. Roast on top rack until browned and tender ⏱️ 22 minutes .

   cooking oil: 1 tbsp
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 ⏱️ 3 minutes . Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.

   cream sauce base: 1 c, cream cheese: 2 oz, dijon mustard: 1 tbsp
4. 

   4

   Pat bavette steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 6 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 aluminum foil to keep warm. Wipe out pan.

   bavette steak: 1.5 lbs, garlic herb butter: 2 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Crack eggs into pan and cover. Fry eggs to preference ⏱️ 3 minutes . 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 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.

   parmesan cheese: ½ cup, truffle zest: 1 packet