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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the Marloboro cookbook 'Fifty From the Trail'. Ingredients:
6 strip steaks, 1/2 thick |
1 large clove garlic, cut in half |
1 tsp salt |
1 tsp black pepper |
1 tsp ground red chili powder or paprika |
6-1 slices sourdough or country bread |
1/3 cup bacon fat or butter |
12 eggs |
Directions:
1. Rub both sides of the steak with garlic; sprinkle with half of salt, pepper and chili pepper. Cook steaks on hot griddle, turning once, 2-3 minutes per side or until browned. Push steak to side of griddle to keep warm while cooking eggs.
2. Tear out the center of each bread slice, leaving 1/2 around edge. Reserve centers.
3. Heat bacon fat on a griddle. Place bread rings on the griddle. Break 2 eggs into each ring. Sprinkle with remaining salt, pepper and chili pepper. Cook 2-3 minutes. Place bread centers on griddle to toast.
4. Turn bread filled with eggs and toasted centers. Cook 1-3 minutes or until done. Serve eggs in toast along with breakfast steak.
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