The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
If there’s one thing I’m an “eggspert” in, it’s steak and eggs. It’s an “eggcellent” treat for breakfast, lunch or dinner. Now, throw a fried potato waffle into the mix and Humpty Dumpty will be throwing himself on that cheesy potato goodness!
This is a perfect dish for you to try with Heinen’s new cage-free eggs. In case you haven’t heard, in January 2021, Heinen’s assortment of fresh shell eggs will become all cage-free! This is awesome news and the eggs are absolutely delicious with a velvety yolk had me hooked from the first bite. It’s even better knowing that these eggs came from free birds that are able to spread their wings.
Today we will be using these eggs in two ways. They’ll first be added to the cheddar potato waffle batter to help create a fluffy center that goes perfectly with the crispy outside. Then I’ll fry a few to place atop this steak and waffle creation.
I shouldn’t have to “egg you on” to make this one! Let’s get to it.
- Cook time:
- Prep time:
- Total time:
For the Steak & Eggs
- 1 large ribeye steak or steak of your choosing
- 4 Heinen's Cage-Free Eggs
For the Potato Waffles
- 1 bag shredded hash browns
- 2 Heinen's Cage-Free Eggs, beaten
- 1 cup of cheddar cheese
- 3 Tbsp. fresh chopped parsley
- 1/2 Tbsp. fresh chopped chives
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- Avocado and extra chives, for serving (optional)
- Remove the steak from the fridge and let it come to room temperature. This will ensure an even cook.
- Preheat a waffle iron to medium-high heat. If you do not have a waffle iron, you can form the batter into pancakes and fry them in a skillet. I prefer these in waffle form though, the crunch is irresistible!
- In a large mixing bowl, combine all of the potato waffle ingredients. Mix gently until all the ingredients are combined.
- Grease the waffle iron and add 3/4 cup of the potato mixture. Close the lid and cook for 10 minutes or until golden brown. Repeat the process until all of the waffle mixture is used.
- While the waffles cook, prepare a skillet for the steak! You can cook your steak anyway you like for this recipe. I’m going with a quick cook in my cast iron skillet.
- Season the steak with salt and pepper. Place the skillet over medium-high heat.
- Add ½ Tbsp. of olive oil followed by the steak. Cook for two minutes, then flip. After two minutes on the second side, check the internal temperature and flip every 30 seconds until desired temperature is reached.
- Let the steak rest for 10 minutes.
- In the same skillet over medium heat, melt 1/2 Tbsp. of butter. Add the eggs and turn the heat down to medium-low. Season with a pinch of salt.
- At this point, your eggs are in your hands! You can cover them, like I do, to help cook the tops, leave them uncovered for a more runny egg or even give them a flip to achieve a more well-done egg.
- When ready to serve, top each waffle with 5-6 slices of steak and a fried egg. Sprinkle with finishing salt and serve with avocado, pickled onions or hot sauce.