Name: Steak and Eggs with Asparagus
Total time: 30 min
Yield: Serves 4
Ingredients: 4 (6-ounce) blade steaks, 3/4 to 1 inch thick, trimmed; Kosher salt and pepper; 3 tablespoons vegetable oil; 1 pound asparagus, trimmed and sliced thin on bias; 4 large eggs

Why This Recipe Works

Cracking the eggs into a bowl and pouring them into the hot pan all at once ensures quick and even cooking.

Before You Begin

Sirloin or rib-eye steaks can be substituted for the blade steaks, if desired.

Instructions

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to individual plates.

Add 1 tablespoon oil, asparagus, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until asparagus is lightly browned and beginning to soften, about 4 minutes. Divide asparagus among plates.

Crack eggs into bowl, taking care not to break yolks. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Pour eggs into skillet and season with salt and pepper. Cook until whites begin to set, about 1 minute. Remove from heat, cover, and let sit until egg whites are cooked through but yolks remain runny, about 2 minutes. Using spatula, cut eggs into 4 portions. Top each steak with 1 egg and serve.