Steak & Eggs Breakfast Salad with Roasted Cranberries

Ingredients:
For The Cranberries:
1 Cup Cranberries
Olive Oil
Salt & Pepper

For The Steak:
Kosher Salt & Pepper
12 oz. NY Strip Steak, room temp
1 tbsp. Olive Oil
1 tbsp. Brown Butter Ghee

For The Eggs:
4 Large Eggs, room temp
1 tbsp. Distilled White Vinegar
1 tbsp. Sea Salt

For the Salad:
Spring Mix Lettuce
Balsamic Vinegar
Salt & Pepper

Instructions:
Roast It:

1. Preheat your oven to 400°F
2. Line a baking sheet with parchment paper
3. Toss your cranberries in olive oil & season with salt & pepper
4. Bake for about 15 min, or until soft

Sear It:

1. Preheat your oven to 450° F
2. Season your steaks! Coat evenly in kosher salt & pepper
3. Heat a large cast-iron skillet over high heat.
4. Add olive oil to pan and swirl to coat the pan.
5. Once hot, add your steak to the pan
6. Sear for 3 minutes, flipping half way through
7. Top steak with brown butter ghee and place pan in oven for 3-5 minutes depending on how rare you like your steaks
8. Remove from oven and allow to rest for 5 minutes
9. Thinly slice steak

Poach It: (I use the method from The Broad Fork, it’s everything!)

1. Put 2 quarts of cold water & distilled white vinegar in your poaching pot & start to bring it to a boil
2. Crack your eggs into individual ramekins
3. Once boiled, add 1 tbsp. sea salt to your water
4. Reduce your heat so your water is trembling, but not boiling
5. Swirl the water a few times with a large spoon
6. While the water is still swirling, gently pour each egg into the water individually
7. Cook 4 min for a soft yolk
8. Spoon out the eggs with a slatted spoon

Assembly:
Bring everything together except for the eggs, and drizzle with a little balsamic. Add eggs to the bowl!