Probably close to a perfect food~the egg. And, what is better with an egg than a nice cut of beef! And, it's a given that eggs aren't just for breakfast. In this case, the bacon dripping skillet steak & eggs makes a mighty fancy dinner dish. Just add some nice hot crusty artisan bread, and, wow, you're in a place of goodliness.
What I love about this dish is that you can keep it warm on the stovetop without significantly affecting the yolk of the egg, IF you have the temperature on a very low simmer heat. It seem like the greens under and around the eggs insulate and act as a buffer to too much heat that would overcook the egg(s). Another thing I love about it is the array of flavors with the salty olives and other ingredients you find at the deli counter's salad bar to punctuate big flavor.
Finally, the creamy feta cheese just rounds out everything with the tomatoes and greens~and, you surely know that if you prefer another type green, go for it. The main thing you want is some 'salad' rounding out the steak and eggs.
Ingredients
- 3 Tbl. bacon drippings
- 10-12 oz. New York Strip steak, cut in ¼" slices
- ½ tsp. sea salt
- ½ tsp. coarse ground pepper
- 2 cups European salad mix, roughly chopped
- 1/3 cup deli-bought pitted sliced olive mix, including green/black olives, & roasted red peppers/garlic cloves
- 4-5 eggs
- ½ tsp. red chili flakes
- ½ cup feta cheese, crumbles
Instructions
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