Bill Hogan/Chicago Tribune
Grilled Tuscan steak with fried egg and goat cheese
Prep: 10 minutes
Cook: 18 minutes
Rest: 5 minutes
Note: Adapted from "Giada at Home," by Giada De Laurentiis. She uses rib-eye steaks, but any steak cut will work.
4 steaks of your choice, about 8 ounces each
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons herbes de Provence
1 tablespoon plus 2 teaspoons olive oil
4 large eggs
1/4 cup crumbled goat cheese
2 tablespoons chopped flat-leaf parsley
1. Prepare a grill for medium-high heat or heat a grill pan. Season steaks with 1/4 teaspoon of the salt and pepper to taste; sprinkle with herbes de Provence. Drizzle with 2 teaspoons of the oil. Grill to medium rare or a temperature of 130-135, 6-8 minutes per side. Let steaks rest, 5-10 minutes.
2. Meanwhile, heat remaining 1 tablespoon of the olive oil in medium skillet over medium-high heat. Crack the eggs directly into the pan; season with remaining 1/4 teaspoon of the salt and pepper to taste. Cook until egg whites are set, 2-3 minutes.
3. Place the steaks on dinner plates. Carefully top each steak with an egg. Sprinkle with the goat cheese. Garnish with parsley.
Per serving: 576 calories, 62% of calories from fat, 40 g fat, 15 g saturated fat, 420 mg cholesterol, 1 g carbohydrates, 51 g protein, 482 mg sodium, 0 g fiber.