Breakfast and Brunch Recipes

Fire Cook's Steak and Eggs

No Photo

Yield: 6 servings


  • 6 strip steaks, 1/2 inch thick
  • 1 large garlic clove, cut in half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground red chile pepper or paprika
  • 6 (1 inch) slices sourdough or country bread
  • 1/3 cup bacon fat or butter
  • 12 eggs


  1. Rub both sides of steak with garlic; sprinkle with half of salt, pepper and chile pepper. Cook steaks on hot griddle, turning once, until browned, 2 to 3 minutes per side or until done.
  2. Push steak to side of griddle to keep warm while cooking eggs.
  3. Tear out the center of each bread slice, leaving 1/2 inch around edge. Reserve centers.
  4. Heat bacon fat on a griddle. Place bread rings on the griddle. Break 2 eggs into each ring. Sprinkle with remaining salt, pepper and chile pepper. Cook for 2 to 3 minutes.
  5. Place bread centers on grill to toast.
  6. Turn bread filled with eggs and toasted centers. Cook for 1 to 3 minutes or until done.
  7. Serve eggs in toast along with breakfast steaks.


Posted by tgraddy at Recipe Goldmine May 28, 2001.

God's Rainbow - Noahic Covenant