I've been meaning to try this recipe for ages. I keep telling myself that I'm going to do it and then bailing and making something else instead. For whatever reason, I just find it difficult to motivate myself to cook a steak first thing in the morning. Even though it's not really any more difficult or time-consuming than a lot of the other breakfast stuff that I've made. Not sure why. It just doesn't seem to jive with my brain.

I finally sucked it up and did it though! And, I gotta say, it was pretty tasty. I mean, I don't think it's going to become my new favourite breakfast or anything, but it was good! And TF enjoyed it too. (The Kidlet didn't really like the steak and just ate the eggs and toast, but still... two out of three ain't bad!)

Steak and Eggs

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 3 Tbsp. unsalted butter, divided
• 1 large (~700g) T-bone or porterhouse steak
• 1 tsp. coarse sea salt, divided
• 1/2 tsp. black peppercorns, ground and divided
• 280g cherry tomatoes, halved
• 1 Tbsp. chopped fresh chives
• 1/2 tsp. fresh thyme (or 1/4 tsp. dried)
• 8 large eggs
• 4 slices bread, toasted and buttered

Directions

1. Melt 1 Tbsp. of the butter over medium heat.
2. Season the steak with 3/4 tsp. of the salt and 3/8 tsp. of the pepper.
3. Sear the steak on both sides until it develops a nice colour (3-5 minutes per side).
4. If you like your steak more rare, remove from heat and set aside until ready to serve.
   If you like your steak more well-done, then transfer to oven and bake at 180°C (350°F) while you prepare the sauce and cook the eggs.
5. Melt 1 Tbsp. of the remaining butter in the now-empty pan.
6. Add the tomatoes and season with remaining 1/4 tsp. of salt and 1/8 tsp. pepper.
7. Cook until tomatoes soften and being to break down.
8. Stir in chives and thyme and remove from heat.
9. Melt 1/2 Tbsp. of the remaining butter in a separate pan.
10. Crack in four of the eggs and season to taste with salt and pepper.
11. Cover and cook until whites are set (~3 minutes).
12. If you prefer set yolks, flip the eggs and continue cooking for another couple of minutes.
13. Transfer eggs to plates, add the remaining 1/2 Tbsp. butter to the pan, and cook the remaining eggs the same way.
14. Place 2 eggs and 1 slice of buttered toast on each plate.
15. Slice the steak and place ~1/4 of it on each plate.
16. Top the steak with the tomatoes and serve.