Steak and eggs with Brussels sprouts


You'll need

1½ tbsp extra-virgin olive oil 4 aged sirloin steaks on the bone (about 300gm each) 500 gm Brussels sprouts, halved (smaller heads left whole) 1 small onion, finely diced 1 garlic clove, shaved on a mandolin 1 cup (loosely packed) flat-leaf parsley Juice of ½ lemon, or to taste 4 eggs To serve: Dijon mustard

Method

  • 01
  • Heat 2 tsp oil in a large frying pan over high heat, add steaks, season to taste and cook, turning once, until cooked to your liking (8-9 minutes for medium-rare). Transfer to a warm plate, cover with foil, set aside to rest and wipe out pan.
  • 02
  • Meanwhile, cook Brussels sprouts in a saucepan of boiling salted water until just tender (2-4 minutes), then drain well.
  • 03
  • Add remaining oil to frying pan, add onion and garlic and stir until just tender (3-4 minutes), then add Brussels sprouts and stir until browned and just tender (4-6 minutes). Stir in parsley and lemon juice and keep warm.
  • 04
  • Poach eggs in a saucepan of simmering water until cooked to your liking (3 minutes for soft-poached).
  • 05
  • Place steaks on plates, top with Brussels sprouts, then egg, season to taste and serve hot with Dijon mustard.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2013

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