Leftover Steak for Breakfast
How many of you like to order a huge steak when visiting Steakhouses along with a plethora of sides? Bring on the baked potato, the cream of corn, the spinach, etc. and before you know it, you’ve got more than you can eat. But do no fret! Leftover steak may sound unsatisfactory the next day. This however is only the case if you are try to eat it like a steak. There are actually many different ways you can cook the leftover steak to make it delectable the next day. Put it in a stew or some chili or chop it up and fry it in some fried rice. Here I decide to cut it into smaller pieces and cook it with some eggs. This a take on the steak and eggs dish you normally see at restaurants.
Scrambled Eggs with Rib-eye, spinach and tomatoes
Ingredients: Serves 2
2 tablespoon water
leftover steak, cut into smaller cubes
1/2 cup tomatos (diced or grape tomatos)
2 cups baby spinach
salt and pepper to taste
2 teaspoon olive oil
1. Heat a non stick pan with 2 teaspoon olive oil to high
2. Add your steak and tomatoes to the pan and stir fry for 2-3 minutes or until the steak starts to caramelize on the out side
3. Now add your spinach. let it wilt a bit. Whisk your eggs with the water and season with some salt and pepper.
4. Now add your whisked eggs and let the eggs set.
5. Flip it over and scramble until fully cooked.
Serve right away!