Steak & Egg Breakfast Salad with Roasted Cherries
2 Cups Cherries, pitted and sliced in half
Sea Salt & Pepper
12 oz. NY Strip Steak, room temp
Kosher Salt & Pepper
1 tbsp. Olive Oil
1 tbsp. Ghee
4 Large Eggs, room temp
1 tbsp. Distilled White Vinegar
1 tbsp. Sea Salt
Spring Mix Lettuce
Salt & Pepper
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss your cherries in olive oil & season with salt & pepper, and bake for about 12 min. Remove from the oven and set aside.
Preheat your oven to 450° F. Season your steaks! Coat evenly in kosher salt & pepper. Heat a large cast-iron skillet over high heat. Add olive oil to pan and swirl to coat the pan.Once hot, add your steak to the pan, and sear for 3 minutes, flipping half way through. Top steak with ghee and place pan in oven for 3-5 minutes depending on how rare you like your steaks. Remove from oven and allow to rest for 5 minutes. Thinly slice steak.
Crack your eggs into individual ramekins. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil. Once boiled, add 1 tbsp. sea salt to your water and stir. Reduce your heat so your water is trembling, but not boiling. Swirl the water a few times with a large spoon. While the water is still swirling, gently pour each egg into the water individually. Cook 4 minutes for a soft yolk. Use a slatted spoon to remove the eggs from the water.
Bring everything together iexcept for the eggs, and drizzle with a little balsamic. Add eggs to the bowl!