7oz aged Black Angus Strip Steak
2 Grade AA Eggs
4oz shredded Russet potatoes
2 slices of Weber's Bakery bread
3oz Weber's Bakery fruit preserves
¼ stick of butter
Salt and pepper
Season steak to taste with salt and pepper and to your preferred temperature, such preheating at medium heat in a cast iron skillet until hot for five minutes. Make sure you cook at least four minutes per side. Carve the steak after you remove from skillet and let it rest in loose foil for about 10 minutes.
Cook eggs in butter, your favorite style. Use fresh eggs or they may lose their moisture when sitting longer in the fridge. If scrambling, make it perfect by cooking at medium heat, instead of high. It will take longer to complete, but the eggs will turn out better. Remember to whisk LONG for a creamy egg. When in doubt, whisk longer.
If frying the egg, remember to cook it longer on medium heat, rather than fast on a higher heat. If you fry too high, you may end up with a burnt bottom and runny top.
For the potatoes: If your potatoes are fresh, Meaning you have peeled and grated them, make sure to squeeze out the excess water for a crispy instead of mushy hash brown. Squeeze moisture by putting potatoes in a clean dish towel and ringing the ends into the sink or into a bowl. Heat a cast iron skillet or other pan with butter on medium-high heat. Cook potatoes in the hot pan with a generous amount of butter. Flip once after 5 minutes or when golden brown.
Mix all together or serve side by side.
Weber's bakes fresh bread daily. Toast your white, wheat, rye, or cinnamon raisin bread from Weber's Bakery and serve with butter and our fresh fruit preserves.