Name: Steak and eggs with Brussels sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Steak and eggs with Brussels sprouts

Top your steak with perfectly-poached eggs and tender boiled Brussels sprouts for a hearty lunch or dinner.

Ingredients

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

Main

1.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.

2.Meanwhile, cook Brussels sprouts in a saucepan of boiling salted water until just tender (2-4 minutes), then drain well.

3.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.

4.Poach eggs in a saucepan of simmering water until cooked to your liking (3 minutes for soft-poached).

5.Place steaks on plates, top with Brussels sprouts, then egg, season to taste and serve hot with Dijon mustard.

Recipe / styling by Lisa Featherby