Steak And Eggs Migas Recipes
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 6
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
- Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
MIGAS
A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
- Pour egg mixture into skillet and cook over medium/low heat until eggs are set.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g
MEDITERRANEAN STEAK & EGG PITAS
Traditional steak and eggs get a Mediterranean makeover in this oh- so-easy entree. Hearty and fun, these pitas are loaded with flavor! Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with the Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from the heat and keep warm., In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 270mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
MIGAS
Make and share this Migas recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 34m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet to high, coat lightly with oil.
- Season skirt steak liberally with salt and pepper.
- Saute about 2-3 minutes per side until rare - medium rare.
- Remove from pan and let rest on a cutting board.
- In a nonstick skillet, heat butter and saute onion and garlic until soft.
- While cooking onions cut meat very very thinly accross the grain into bite sized pieces.
- Add eggs to onion mixture and whisk continuously until almost completely cooked.
- Quickly fold in salsa, 3/4 of the cheese, Fritos and cilantro.
- Season with salt and pepper.
- Once heated through, put on plates, top with remaining cheese and reserved skirt steak.
- Serve with hot sauce or additional salsa.
Nutrition Facts : Calories 810.1, Fat 56.9, SaturatedFat 26.5, Cholesterol 987.9, Sodium 634.7, Carbohydrate 4.6, Fiber 0.4, Sugar 2.4, Protein 66.6
STEAK AND EGGS
Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate-it goes with everything.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
- Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
- Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.
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