Steak & Eggs-in-a-Hole

What's better than steak & eggs? Steak and eggs-in-a-hole! Breakfast in bed, anyone?
By Rachael Ray Every Day ,

Photography by Peter Ardito

Recipe by Sarah Tenaglia

4 Servings

Ingredients

  • 4 thick slices bread

  • 2 lb. grape tomatoes

  • 5 tbsp. olive oil

  • 3 cloves garlic, chopped

  • 1 tbsp. chopped fresh marjoram

  • 2 strip steaks (12 oz. each)

  • 4 large eggs

Preparation

Cut a 2-inch hole in each bread slice. In large skillet, blister tomatoes in 2 tbsp. oil over high, 5 minutes. Add garlic and marjoram. Cook, stirring often, until fragrant, about 1 minute. In another large skillet, cook steaks in 1 tbsp. oil over medium-high, 3 minutes per side for medium-rare. Wipe skillet. Working in 2 batches, cook 2 slices bread in 1 tbsp. oil over medium until browned, 1 to 2 minutes; flip. Crack eggs into holes; season. Cover with foil. Reduce heat to low. Cook until set, about 2 minutes. Serve with sliced steak and tomatoes. 

Nutrition Information

Join the Conversation