Steak and Eggs

We had a couple of steaks leftover from dinner one night so I made Steak and Eggs for lunch the next day.  It's a really wonderful combination that makes a very hearty meal.  Here's how I made it. 

First you'll need to grab your leftover steak from the fridge.  We're going to use both the steak and any drippings that have accumulated in the storage container so be sure to save them.

Slice a couple of small to medium sized onions into 1/4-inch rings.  Saute them with a pat of butter and a sprinkling of salt over medium-low heat for a few minutes.  

When the onions are translucent and start to caramelize, turn the heat all the way down to low and cover the pan.   Cook covered, stirring occasionally, for 20-30 minutes until the onions are a lovely golden brown color. 

Stir in the steak drippings from the storage container.  If you don't have enough drippings, add a splash of water.

Mmmmmmm.

Now slice that leftover steak into thin strips.

Add the steak to the onions.  Stir it all together and continue cooking until the steaks strips are heated through.  Remove from heat and reserve until needed.

Time to scramble some eggs.  When I have a lot of eggs to scramble, I like to beat them in a jar.  Less sloshing and spillage than when I use a bowl.  

Okay, heat a little butter and olive oil in a nonstick skillet. Incidentally, Swiss Diamond is hands down my favorite nonstick cookware for making eggs.  And I've tried all the high end brands.  

I'm jazzing my scrambled eggs up with a little cheese and chives.  If I had mushrooms or bell peppers, I would have tossed them in too.  Don't forget to season with salt and pepper. 

How do you like your scrambled eggs?  One of my kids likes them wet and creamy; another likes them bone dry.  The hubs and I like them somewhere in the middle. 

Take note of how well the eggs release from that Swiss Diamond pan - it's the most used nonstick pan in my kitchen.  We've used it 5 or 6 days a week for more than 2 years and it's awesome.  I use it, my husband uses it, my teenagers use it, and it performs perfectly every single time.  Love, love, love this pan.  My only regert is that I didn't purchase a bigger one.     

Oh, back to lunch.  Divvy the eggs up onto serving plates and top with the steak and onion mixture.  Prepare for the family to devour every bite.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• Victorinox chef’s knife with Granton edge https://amzn.to/3HaJzKA

• Swiss Diamond skillet https://amzn.to/3NttN1r

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Steak and Eggs

makes 2 servings

Printable Recipe

Ingredients

• 1 leftover NY strip steak, sliced thin

• 2 medium onions, sliced 1/4-inch thick

• 1 tablespoon butter

• 5 large eggs

• kosher salt and ground black pepper to taste

• 1/4 cup shredded cheddar cheese

• chopped chives or scallions

Directions 

1. Saute sliced onions in a tablespoon of butter with a sprinkling of salt over medium-low heat for a few minutes until they start to caramelize.

2. Cover with lid and lower heat; continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown.

3. Add any reserved drippings from the leftover steak.

4. Stir in sliced steak and heat through; remove from heat and set aside.

5. In a clean nonstick skillet, heat a pat of butter and a little olive oil.

6. Scramble the eggs in the skillet; season with salt and pepper.

7. Just before the eggs are done to your liking, stir in the cheddar cheese and chipped chives or scallions.

8. Top eggs with reserved steak and onion mixture.

Cheesy Spinach Egg Cups

These Cheesy Spinach Egg Cups may be small in size, but they're big on flavor! They're completely addictive and we can't stay away from them,  I served them at a large gathering recently. Afterward, while I was putting away the leftovers, a young man approached to tell me how much he loved them and asked if he could take the leftovers home. Apparently he didn’t cook much for himself, so I was happy to pack them up for him. Anyway, here's how they’re made.

Start by preparing a mini muffin pan by spraying it with Baker's Joy.  

Next we'll melt some butter in a skillet and add the spinach, salt, pepper, and dried marjoram.

Saute, stirring frequently, until the spinach is dry and starts to brown a bit.  

Remove the spinach from the skillet and allow it to cool completely.

When the spinach is cool, place it in a blender.

IMPORTANT - if you mix the batter in a food processor instead of a blender, be sure to stir the batter very well before pouring it into the mini muffin pan to evenly distribute the salt. TWICE i’ve made this mistake. So what’s the problem? A blender mixes everything from top to bottom, but a food processor doesn’t. The batter poured out of the top of a food processor work bowl will not have enough salt, while the batter at the bottom of the bowl will be way too salty.

Add the eggs and cheese.

Blend on LOW speed until the mixture is combined and the spinach and cheese are cut up into small pieces.  

Don't blend the mixture too much.  You want to be able to see bits of spinach and cheese. Actually, blending more will make your egg cups a more consistent green color, which my kids really seem to enjoy.  Might be a good thing to serve on St. Patrick's Day! 

Pour the mixture evenly into the 24 mini muffin cavities. 

Bake for 10 minutes.  Cool for 1-2 minutes before turning out of the pan.

That's it.  Serve warm or at room temperature.   I dare you not to eat way too many of these little guys.  Enjoy!

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/3HcqRSW

• bakers joy https://amzn.to/3u8FCT2

• vitamix https://amzn.to/3AEBNpO

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Cheesy Spinach Egg Cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 12 ounce bag frozen chopped spinach, thawed and squeezed dry

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon dried marjoram (optional, but it pairs nicely with eggs)

• 6 extra large eggs (330g)

• 2 ounces shredded cheddar cheese

Directions

1. Place a rack in the center oven position and preheat oven to 375F.

2. Spray a mini muffin pan with Baker's Joy; set aside.

3. In a nonstick skillet over medium-high heat, melt butter.

4. Add squeezed spinach, salt, pepper, and marjoram; stir for 3-4 minutes until spinach is dry and begins to brown a little.

5. Remove spinach from skillet and cool completely.

6. Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.

7. Pour mixture into prepared mini muffin tin, filling about 3/4 full.

8. Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan. Serve hot or at room temperature.