In Italy, as in this country, steak and eggs are a classic combination. But while you’ll most often find the dish on breakfast menus here, Italians would be more likely to eat it at lunchtime, their most substantial meal of the day. I remember Todd flipping for it when he first tried it many years ago at my uncle’s house in Rome, and now it’s one of our favorite easy dinner recipes. Sometimes I serve the steak on a bed of greens, such as arugula, and serve slices of rustic bread alongside to sop up the runny yolk and meat juices. Steak, salad, egg, and bread—what more could you want, any time of day?
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Step 2
Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbes de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
Step 3
Meanwhile, in a medium skillet, heat the remaining 2 teaspoons olive oil over medium-high heat. Crack the eggs directly into the pan and season them with salt and pepper. Cook until the egg whites are set, 2 to 3 minutes.
Step 4
To serve, place the steaks on 4 serving plates. Carefully top each steak with an egg. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.
