Wednesday, February 23, 2011

Steak & Eggs

Steak with scrambled eggs is one of my favorite dishes.  The ingredients are mainly leftovers.  It's good for a brunch or dinner. 

The finished product -- too bad I didn't have some parsley to spread around for a more attractive presentation.  But, what the heck.  I did not think to take a photo until the eggs went in. 


4 eggs
Two or three dashes each of Worcestershire, Tabasco, and dry mustard
1-2 Tablespoons of water -- makes eggs lighter
grated cheddar cheese or cheese of your choice, a handful or two
Salt and pepper
1/4-1/2 onion, chopped
Red, green peppers or both, chopped - leftover from another recipe and frozen
Steak, diced - leftover
1/2-3/4 cup of leftover cooked rice; brown, white or wild - it doesn't matter.

*Fresh tomato -- always good to add a small,  fresh, diced tomato about a minute before the eggs are done.
** Fresh, sliced mushrooms are a tasty addition. I generally saute the mushrooms when the peppers go in.

Put the eggs in a bowl; add salt, pepper, Worcestershire, Tabasco, dry mustard, and water.  Beat well, add the cheese and gently mix.  Spray a pan with Pam, add a little butter; saute the onions until clear; add the peppers and cook for a minute or two; add the steak and leftover rice, cook for a couple of minutes; and lastly add the egg mixture. Scramble until just right. 

Serve with toast or biscuits, salsa and/or flour tortillas for a breakfast taco.

I always feel so thrifty when I use leftovers because thrift is not one of my strong points.  :D

Until next time, God bless.  


wenn said...

looks yummy!

DJan said...

It would be perfect without the steak, says the pescatarian (vegetarian except for fish). :-)

Lynn said...

DJan, I do that too when there is no steak.

Ann said...

looks good. Similar to something I make quite a bit. I could eat stuff like this all day long :)