Ingredients Jump to Instructions ↓

  1. 4 (8 ounce) rib-eye steaks Salt and freshly ground black pepper

  2. 2 tablespoons herbs de Provence

  3. 2 tablespoons, plus

  4. 2 teaspoons olive oil

  5. 4 eggs

  6. 2 ounces goat cheese, crumbled

  7. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest. Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes. To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.


Send feedback