How do you get an egg to cook like that?
Oh my god.... As a lover of warm salads the steak ontop of the lettuce really does it for me.
After eating that I’d be ready to lift a car
A chef a long time ago taught me the easiest way to do a sunny egg, with no crispy bottoms (I hate any color on my eggs and it is kinda taboo in certain restaurants) start with a cold pan, put your oil in the pan and head over a med high heat until it starts popping hard and keep the pan somewhere warm for a minute or two, for us it was the side of the grill at about 200° but it works well if you have gas burners and just leave it on the burner, heat off. Electric burners make it harder. The whites should be completely cooked and the yolks warm, but runny.
Hope this helps,
* 2 russet potatoes, cut into 1-inch pieces
* 1 tbsp vegetable oil
* 1 pound steak
* Pinch of salt
* Ground pepper
* 1 chopped onion
* 1 chopped red pepper
* 1 chopped green pepper
* 1 tsp smoked paprika
* 4 eggs
1: Place potatoes in a medium sauce pan, cover with water, bring to a boil and simmer just until tender, about 10 – 15 minutes.
2.Heat oil in a large skillet over medium-high heat. Season steak on both sides with salt and pepper. Add to skillet and cook 4-6 minutes per side for medium rare; 7-9 minutes per side for medium. Remove steak from the skillet and allow it to rest
3.Add the onion and bell peppers to the pan and cook over medium heat until they start to soften, about 5 minutes. Add potatoes and paprika and season with salt and pepper. Cook until the potatoes are crispy around the edges. Using a 6-3/4″ Petite Carver or Trimmer, cut the steak into 1-inch cubes and stir into the potatoes.
4.Using a spoon, make four holes in the hash pushing the potato mixture aside until you can see the bottom of the pan. Crack an egg into each hole and season with salt and pepper. Place a cover on the skillet and cook about 5 minutes. Serve warm
Now, you know you're just teasing my pocketbook right now, right?
Friggin' looks succulent.