Leftovers for breakfast! Tender ribeye steak stuffed into creamy scrabbled egg cups. Add a burst of freshness with cilantro and roma tomatoes.
WHAT’S GOING ON HERE
Ribeye comes from the primal section called the beef rib. It falls between the shoulder and the loin, and spans from ribs six through twelve. The cut has a beautiful white cap of fat, which marbles the meat resulting in a seriously tender and juicy cut. A little salt and pepper is all you need to bring out the beefiness of the meat.
For this recipe I used both the yolk and the white. Together they make a deeper richer egg. Alternatively this recipe can be made with just egg whites. Just add 3 extra egg whites. A little cream keeps the eggs from drying in the oven. Egg cups need to be cooked entirely through to give them a higher rise. Undercooked egg cups often sink once cooled. I portion about two eggs per ramekin.
Flour tortillas are soft white tortillas made from regular flour. They are super flexible making them the perfect cup option for a no fuss brunch. Flour tortillas work well since they are easy to mold into the space of the baking ramekin. Corn tortillas can also work but require a little more care.
Fresh tomatoes add a little brightness and color to the dish. The sweet tomatoes help cut through the fat of the steak and eggs.
Cilantro comes from the leaves of the coriander plant. The green leaves are slightly citrusy. The leaves are a great addition to the steak and eggs since they cut through the fat similarly to the tomato.
tips and tricks for the best steak and egg cups
tearing the tortilla
when placing the tortillas, you want to give the tortillas enough room to hold the filling. if the tortilla tears while placing into the ramekin do not worry once the egg cooks it will fill in the gaps, that’s why spraying with non stick cooking spray is a must.
keeping the cups from sticking
grease the pans with cooking spray prior to adding in the tortillas. that way if you have any spill from the egg it will still pop out easily.
for a higher rise:
whip the eggs really well with the cream. whipping the egg well and really breaking them down will alow for super tall egg cups. make sure to add the egg cups into a preheated oven. a cool oven wont give the eggs enough heat to rise
ceramic ramekins are ideal for this dish since they offer a wider bottom than muffin tins. ceramic and glass are both great options look for a bowl that is the ideal size for a serving.
baking the eggs
the eggs are done once they are golden brown and doubled in size. the egg should be firm to the touch. if there are any runny white pop the eggs back into the oven. undercooking egg bites will result in sunken bites that will be hard to remove and eat.
SIMILAR INGREDIENTS TO
GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI
ABOBO GRILLED FAJITAS & PEPPERS
CAST IRON RIBEYE + BLUE CHEESE BUTTER
ENJOY THIS RECIPE WITH
TRES LECHES MINI PANCAKE PARFAIT
CHORIZO, SWEET POTATO & EGG TAQUITOS
BACON, JALAPENO & CHEESE EGG CUPS
- 1-2c Steak, warmed and chopped
- 8 Eggs + 2Tb Heavy Cream
- 1tsp Salt
- 2tsp Black Pepper
- 8 Tortillas, one per serving
- 1 Roma Tomatoes, diced
- 2tsp Cilantro, minced
- Whisk together eggs and heavy cream. Season lightly with salt and pepper.
- Spray the ramekins with cooking spray.
- Place one flour tortilla into each ramekin.
- Pour enough egg to come to reach half way up the ramekin
- Bake at 350F for 20-25 minutes till eggs have doubled in size and no longer jiggle.
- Once eggs are firm. Remove from the oven. Place on chopped steak, cilantro and roma tomatoes.
- Serve warm.
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