The dish steak and eggs conjures up a large slab of meat with a fried egg on top, a hearty diner breakfast sure to satisfy you for the day. In this version of steak and eggs, chopped hard-cooked eggs are sprinkled over strip steak, like the classic garnish mimosa, served with zucchini rounds in vinaigrette to create a lighter dish.
Save some eggs for a Dijon-flavored egg salad to serve with buckwheat pancakes, a variation on blini. Think of this second meal as a mash-up of elegant canape and favorite lunch, all rolled into a good dinner.
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(For steak and eggs, egg salad)
2 strip steaks (about 1½ pounds total)
14 eggs
1¾ cups milk
½ cup (1 stick) butter
3 medium zucchini
2 shallots
Few sprigs fresh parsley
Few sprigs fresh dill
⅓ cup mayonnaise
3 tablespoons Dijon
mustard
Salt and pepper
5 tablespoons olive oil
1 tablespoon apple cider
vinegar
2 tablespoons capers
1 teaspoon paprika
⅔ cup buckwheat flour
1⅓ cups all-purpose flour
1 teaspoon baking powder
Molly Kravitz can be reached at molly.kravitz@gmail.com.