The Local Ladle

Fresh Herb Steak and Eggs

Fresh Herb Steak and Eggs

When thinking of steak and eggs you probably imagine a large, greasy meal of meat and eggs. Well it doesn’t have to be that way. Steak and Eggs can be a healthy start to your day when the right ingredients are used, and given that they are cooked in a smart way.

Red meat is one of the most controversial foods in the history of nutrition. Personally, I think that it is important to make the distinction between different kinds of meat. For example, grass-fed and organic meat is very different from factory-farmed, processed meat. In moderation, grass fed and organic red meat is packed with nutrients, minerals, and antioxidants.  I always look for the more lean cuts of meat like sirloin, which I have used below!

Also, in this recipe I go into great detail of how to poach an egg, mainly because I myself still have issues from time to time!  I have heard several tricks of how to poach the perfect egg, but my biggest successes have been using vinegar in my water and the whirlpool technique. (I explain this in more detail below!)

Fresh Herb Steak and Eggs

Fresh Herb Steak and Eggs

Serves 2

Prep Time: 5 minutes

Cook Time: 20 minutes


Steak & Eggs
-One 8 ounce sirloin
-2 tablespoons olive oil
-2 eggs

Pesto Sauce 

-4 cups basil leaves
-1/2 cup finely grated Parmigiano Reggiano cheese
-3 tablespoons lightly toasted pine nuts
-1 medium garlic clove, finely chopped
-1 teaspoon kosher salt
-1/4 cup good-quality olive oil


-Chives and chive flowers placed over poached eggs

Fresh Herb Steak and Eggs


-Begin making the pesto sauce. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt.

-To cook the steak,  heat a saucepan to medium-high heat and add olive oil when hot.  Season steak with salt and pepper and place the steak onto the hot pan for about 2-3 minutes on each side for a medium- rare steak. Allow to rest and keep warm.

-While the steak is resting, poach your eggs! Make sure to add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

-Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Using the ramekin, drop the egg into the center of the whirlpool. The swirling water will help prevent the white from spreading out in the pan.

-Turn off the heat, cover the pan and set your timer for 5 minutes. This will leave the egg perfectly runny! Then, remove the poached eggs from the water.

-To plate,  cut your rested steak in evenly in half and separate onto each plate.  Top with pesto sauce and then the egg. Top with a little salt, pepper, and finally the chive garnish!



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