Steak And Eggs

Oxmoor House
8 servings


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8 (1/2-inch-thick) club steaks (about 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon drippings
8 eggs
Spiced crab apples


Place 2 steaks in a large skillet. Brown quickly on both sides over medium-high heat; sprinkle steaks with salt and pepper. Reduce heat to low; cook until desired degree of doneness, turning occasionally. Remove steaks to a warm platter; keep warm. Repeat procedure with remaining steaks.

Heat bacon drippings in a large skillet over medium heat. Break each egg into a saucer. Carefully slip each egg into skillet, cooking 2 to 3 eggs at a time. Reduce heat to low. Cook 1 minute or until egg whites are set. Turn eggs; cook until desired degree of doneness. Carefully remove eggs, and place 1 egg on top of each steak. Repeat procedure with remaining eggs. Garnish platter with crab apples, and serve.

Created date

February 2010