Steak and Eggs with Créme Fraíche, Aged Cheddar and Green Onion

Steak and Eggs with Créme Fraíche, Aged Cheddar and Green Onion - Recipe Finder

Steak and Eggs with Créme Fraíche, Aged Cheddar and Green Onion

steak-and-eggs-with-creacuteme-fraiacuteche-aged-cheddar-and-green-onion

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 30 Minutes
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 6, Episode 11, Quickfire Challenge

Yield

2 Servings

Ingredients

For Hash Browns:

2 cup shredded fine extra sharp American cheddar
Salt and pepper

For Beef:

1 New York strip steak, 2” thick
Pinch of Turkish ground coffee
Salt and pepper

For Eggs:

6 large eggs
½ cup heavy cream
1/3 cup sour cream
Scallion tops, thinly sliced

For Hash Browns:

½ lb russet potatoes, peeled and shredded

For Hash Browns:

2 tablespoons bacon fat

For Hash Browns:

1 bunch scallions, whites only, thinly sliced (reserve tops for eggs)

For Hash Browns:

2 tablespoons butter

Directions

1. Melt bacon fat in two nonstick pans. Add potatoes and spread into an even layer. Sprinkle scallions (white part only) over potoatoes and season heavily with salt and pepper. Allow potato to crisp over medium heat until dark golden.

2. Reserve ½ cup cheddar and divide the remainder evenly. Sprinkle cheese on each hash brown and melt cheese in a salamander (or broiler). Remove potatoes and invert onto a wire rack to cool. Sandwich together both potato cakes and punch out 3” rounds. Top with the remaining cheese and broil again to melt and crisp exterior.

3. Season beef generously with coffee grinds, salt, and pepper. Grill over high heat to medium doneness. Let rest before slicing.

4. Whisk eggs with heavy cream in a metal bowl. Cook over a double boiler until soft scrambled. Remove from heat and fold in sour cream and scallions (green part only). Season with salt.

To Serve:

1. Place hash brown round onto plate.

2. Thinly slice steak and arrange on top of hash brown.

3. Top steak with scrambled eggs.