Steak and Eggs

The best part of a steak night is the morning after. The pot of gold at the far end of the heartburn rainbow is coronated on the backs of unfinished chickens and crowned with sauteed fungal expressions. Savory and hearty enough to last through the day, Steak and Eggs are the standard of blue-collar - 3 yards and a cloud of dust - breakfasts.

The Breakdown:

• 6oz Sliced Leftover Ribeye

• 3 Eggs

• 3oz Sliced Fresh Cremini Mushrooms

• 3oz Sliced Fresh Shiitake Mushrooms

• 2oz Unsalted Butter

The Fun:

1. Preheat oven to 170°.

2. In a medium pan, heat 1oz butter over medium-low.

3. Add both mushrooms to the pan; cook down until tender.

4. Once done, put mushrooms in an oven-safe bowl, cover with aluminium foil, and toss in the oven until needed.

5. In a small pan, heat 1oz butter over medium heat, below smoking.

6. In the medium buttered pan, saute strips of ribeye until crusted. Set aside.

7. In a small buttered pan, cook eggs to your desired consistency.

8. Plate, Dress, and Enjoy!