Steak and Eggs

Name: Steak and Eggs with Maple-Mushroom Gravy and Roasted Potatoes
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 285 g Top Sirloin Steak; 100 g Bacon Strips; 2 unit(s) Egg; 113 g Mushrooms; 3 unit(s) Russet Potato; 4 tbsp Maple Syrup; 1 unit(s) Beef Broth Concentrate; 20 g Gravy Spice Blend; 4 g Garlic Salt; 1 unit(s) Shallot; 7 g Chives; 7.5 g Beef Stock Powder; 2.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Maple-Mushroom Gravy and Roasted Potatoes

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This dinner takes a classic brunch dish, steak and eggs, and turns it on its head with maple-soaked decadence, whisking you away to the sugar shack!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Russet potato • Top sirloin steak • Mushrooms • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Shallot • Gravy spice blend (wheat flour(wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

New

•Protein Plus

Allergens:

Egg

•Soja

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

100 g

Bacon Strips

2 unit(s)

Egg

113 g

Mushrooms

3 unit(s)

Russet Potato

4 tbsp

Maple Syrup

1 unit(s)

Beef Broth Concentrate

20 g

Gravy Spice Blend

4 g

Garlic Salt

1 unit(s)

Shallot

7 g

Chives

7.5 g

Beef Stock Powder

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1130 kcal

Fat53 g

Saturated Fat15 g

Carbohydrate114 g

Sugar42 g

Dietary Fiber6 g

Protein54 g

Cholesterol300 mg

Sodium2130 mg

Trans Fat0.2 g

Potassium2350 mg

Calcium150 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Aluminum Foil

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, 1/2 tsp (1 tsp) garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.

Roast potatoes in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, thinly slice mushroooms.
Peel, then cut shallot into 1/4-inch slices.
Thinly slice chives.
Cut bacon into 1/2-inch pieces.
Pat steaks dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 1-2 per side, until browned.

Remove from heat and transfer steaks to an unlined baking sheet.
Roast in the top of the oven 5-8 min, or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully, wipe the pan clean.
Add 1 tbsp (2 tbsp) oil to the same pan. Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set. (NOTE: Yolks will still be runny!)
Transfer to a plate and cover to keep warm.

Meanwhile, add bacon to the same pan. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.** Remove with a slotted spoon to a paper towel-lined plate.
Remove all but 1 tbsp (2 tbsp) bacon fat from the pan, then add mushrooms and shallots. Cook 2-3 min, stirring occasionally, until softened. Season with salt and pepper.
Reduce heat to medium. Add Gravy Spice Blend. Cook 1-2 min, stirring often, until fragrant.
Add 1/2 cup (1 cup) water, broth concentrate, stock powder and half the maple syrup. Bring to a boil over high, then reduce heat to medium. Cook 2-4 min, until slightly thickened.
Remove the pan from heat.

Thinly slice steaks. Stir steak resting juices into the gravy.
Divide potatoes between plates, then top with steak.
Top steak with maple-mushroom gravy, then sprinkle with bacon.
Top with eggs.
Sprinkle chives over top, then drizzle with as much of the remaining maple syrup as desired.