Breakfast Board with Crab Cakes, Soft Boiled Eggs & Steak
Ingredients:
For The Crab Cakes:
1 16oz. can Jumbo Lump Crab Meat
1 Lemon, juiced
1-2 tsp. Old Bay Seasoning
1 Large Egg
1/4 cup Italian Parsley, chopped
1/4 cup Almond Flour
Salt & Pepper
For The Steak:
12 oz. NY Strip Steak, room temp
Kosher Salt & Pepper
EVOO
1 tbsp. Brown Butter Ghee or Regular Ghee
For The Eggs:
4 Large Eggs
2 Tbsp. Distilled White Vinegar
1 Tbsp. Sea Salt
Ice for an Eggy Ice Bath
Instructions:
For The Eggs:
- Add the vinegar and salt to a medium pot of cold water and bring to a boil
- Add your eggs and cook for six minutes
- Prep your ice bath while the eggs are cooking
- Remove your eggs from the pot and place in an ice bath for 5 minutes
- Peel eggs and set aside
For The Crab Cakes:
- Preheat oven to 375°F and line a baking sheet with parchment paper
- Mix crab meat, lemon juice, old bay, egg, parsley, and almond flour in bowl
- Add Salt & Pepper
- Form uniform cakes
- Bake for 15 min, then carefully flip and bake for another 10-15. Note: there's not much holding these together, so be gentle
For the Steak:
- Preheat your oven to 450° F
- Season evenly in kosher salt & pepper
- Heat a large cast-iron skillet over high heat
- Add olive oil to pan and swirl to coat
- Once hot, add your steak to the pan – do not move your steak!
- Sear for 3 minutes, flipping half way through
- Top steak with brown butter ghee and in oven for 3-5 min depending desired doneness
- Remove & allow to rest for 5 min
- Thinly slice steak
