I have been on a real egg kick lately! This makes quite a spicy meal so if you like things less spicy reduce the peppers and Tabasco by half.
Southwestern Steak and Eggs Breakfast
2 oz. sharp cheddar (I like New York Extra sharp), sliced thin
1/2 lb. steak, flank steak
4 pieces of bread, any kind
2 tsp olive oil
1/2 tsp black pepper
1 tsp cumin
1 TBSP Tabasco sauce
1 tsp paprika
1 TBSP basil
salsa or more Tabasco for garnish
tomatoes for garnish
1. Slice steak into cubes and liberally cover with steak tenderizer. Flank steak is very tough, this is why there isn’t any more salt in this recipe.
2. Heat olive oil in medium non-stick pan. Add steak to pan, add 1/2 of all dry spices. Cook steak for 7 min (for medium) or up to 12 min (for well done). Set aside.
3. Crack eggs directly into warm pan, scramble them just enough to break the yolks. Add all the rest of the spices and Tabasco sauce. Cook on one side until well done (5 min) and then flip. Cook two minutes on the other side.
4. While the eggs are finishing, toast the bread. If you have a toaster oven, layer the cheddar on top of the bread and toast. Otherwise for a regular vertical toaster, toast the bread and place the cheese on top immediately after the toast is done so the heat will melt it some.
5.Serve with extra Tabasco, salsa or tomatoes.