Garlic Butter-Basted Steak & Eggs
with Truffle Parmesan Potatoes & Dijon Cream Sauce
Garlic Butter-Basted Steak & Eggs
Juicy steak and eggs get a luxe upgrade with garlic butter basting, truffle Parmesan potatoes, and a tangy Dijon cream sauce for a rich, satisfying brunch.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- ¼ ounce Chives
- 4 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- 2 teaspoon Dijon Mustard
- 2 unit Eggs
- 2 tablespoon Garlic Herb Butter
- 3 tablespoon Parmesan Cheese
- 12 ounce Potatoes
- 2 g Truffle Seasoning
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time35m
Calories880
Protein42g
Carbs37g
Fat63g
Tags:
Protein SmartCarb SmartLow SugarMass Gain FriendlyEasy Prep
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free needs, swap the butter, cream cheese, Parmesan, and cream-based sauce elements for plant-based versions with a similar savory profile. If you avoid eggs, replace them with pan-seared mushrooms or extra steak for a still-protein-rich plate.
What to serve with it
Serve with a crisp green salad, garlicky sautéed greens, or roasted asparagus to balance the rich steak and creamy potatoes. Warm crusty bread also works well for soaking up any extra sauce.
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