Serious Eats: Recipes
Sunday Brunch: Steak, Eggs, and Sunny Side-Up Asparagus
The pairing of steak and eggs always tempts me on brunch menus; even a wee little piece of red meat feels like a luxury when I haven't been awake for all that long. Bavette, or flap steak, was on sale at my grocery store last week, so I decided to give this dish a shot at home.
I don't have much of a knack for cooking all those interesting, inexpensive, flavorful parts of the cow, and the steaks were a bit disappointing; the side of asparagus and eggs, however, delivered. Since Sally Schneider and Suzanne Goin both recommend topping steamed asparagus with a fried egg and some Parmesan, I had to try it. Now I think I'll be calling on this combination morning, noon, and night, with or without meat on the side.