Killer Breakfast Bowl with Steak, Potato and Egg
Serves 2 | Inspired by Dexter
Start your day like Dexter - sharp, focused and ready for anything. This Killer Breakfast Bowl layers seared steak, golden potatoes and an optional egg with avocado, roasted tomatoes and spinach. A meal for those who live by a code even before sunrise.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
125 grams
Baby Plum Tomatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
100 grams
Baby Spinach
1 pot(s)
Smashed Avocado
Not included in your delivery
4 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
b) Chop the potatoes into 1cm chunks (no need to peel).
c) Pop the chunks onto a large baking tray and sprinkle over the Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) While the potatoes bake, pop the tomatoes onto another baking tray and sprinkle over the mixed herbs.
b) Drizzle with oil and season with salt and pepper.
c) Roast on the middle shelf until they’re softened and starting to burst, 14-16 mins.
a) While the tomatoes roast, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on high heat.
c) When hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
d) Once browned, reduce the heat to meadium and add the garlic and spinach. Stir-fry until the spinach is wilted and piping hot, 2-3 mins, then pop into a bowl and cover the keep warm.
e) Heat a drizzle of oil in the, now empty, frying pan on high heat.
a) Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once the pan is very hot, lay the steaks into it and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when browned on the outside.
c) While the steaks fry, in a medium bowl, whisk the eggs (see pantry for amount) until combined and season with a pinch of salt and pepper.
a) Once the steaks are cooked, transfer them to a board, cover with foil and allow to rest for a couple of mins.
b) Return the, now empty, steak frying pan to medium-high heat with another drizzle of oil.
c) Pour the eggs into the pan and cook for 30 secs without stirring, then gently stir, making sure the eggs don't stick to the bottom of the pan, 2-3 mins.
d) Once cooked, remove from the heat. IMPORTANT: Ensure egg whites are fully cooked.
a) Once rested, slice the steaks into 1cm thick slices.
b) In separate sections, add to your serving bowls the sliced steaks, scrambled eggs, spiced breakfast potatoes, herby roasted tomatoes, smashed avocado, mushrooms and spinach to finish.
Enjoy!
