Classic Steak & Eggs
This recipe uses caramelized onions as a flavor enhancer.
For the Chipotle Aioli
- 1 c mayonnaise
- 1-2 chipotle peppers in adobo
- 1 TBSP lemon juice (½ lemon)
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
To a blender, add all ingredients and process until smooth. Keep refrigerated until ready to use.
For the Hash
- 3 TBSP unsalted butter
- 2 c yellow onions, sliced thin
- 2 c spinach, loosely packed
- 1 heaping cup (1 small) red or green bell pepper, diced
- 1 c yellow squash or zucchini, diced
- 4 c frozen diced potatoes
- 1 c cherry tomatoes, halved
- 3 large eggs
- 2 TBSP, Trader Joe’s Georgian seasoning
- 1 ½ tsp kosher salt
- 1 tsp ground black pepper
- 1 avocado, pitted & cut into thin slices, for garnish
- Preheat oven to 350°F.
- To a 10-inch or 12-inch cast iron skillet, melt butter over medium heat until frothy.
- Add onions to skillet and sauté onions over medium-low heat until they have caramelized and softened, 15-20 minutes.
- Add spinach, bell pepper, and squash to skillet. Increase to medium heat and cook for another 8 minutes, then add the frozen diced potatoes.
- Season with Georgian seasoning, salt, and pepper.
- Cook the hash for another 8 minutes, covered.
- Tuck cherry tomatoes into hash. Top with whole eggs and sprinkle a bit more Georgian seasoning over top.
- Place in oven and cook until the tomatoes have burst open and eggs are at preferred doneness, about 10 minutes.
For the Classic Steak
- 2 Classic Steaks
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 Tbsp vegetable oil
- Heat a 12-inch nonstick pan over medium heat.
- Lightly season each side of the Meati™ Steaks with salt and pepper.
- Add oil to the hot pan.
- Place Steak in the pan. Cook for 6.5-7.5 minutes, turning every minute, until internal temperature reaches 165°F.
- Remove from pan and allow cutlet to rest for 30 seconds.
- Slice the Classic Steak and arrange it on top of the cooked hash and eggs family style or on individual plates.
- Garnish with chipotle aioli and avocado.
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