Veal Blade Steak with Poached Eggs, Tzatsiki & Pita (Breakfast of Champions)
While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture. Start off your day with the breakfast of champions!
Total Time
25min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
1
Ingredients
•
4
Medium
Cucumbers
•
to taste
Salt
•
1
cup
Greek Yogurt
•
1
pinch
Cayenne Pepper
•
1
pinch
Ground Cumin
•
1/2
Lemon
, juiced
•
1/2
tsp
Garlic Paste
•
to taste
Fresh Mint
, chopped
(optional)
•
to taste
Fresh Dill
, diced
(optional)
•
2
lb
Veal Steak
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
to taste
Sweet Paprika
•
to taste
Extra-Virgin Olive Oil
•
3
Eggs
•
to taste
All-Purpose Flour
Cooking Instructions
1.
Peel Cucumbers (4) halfway.
2.
Grate cucumbers, Salt (to taste) generously, mix well, let stand for 15 minutes.
3.
Squeeze most moisture from cucumbers.
4.
Add Greek Yogurt (1 cup), Cayenne Pepper (1 pinch), Ground Cumin (1 pinch), Lemon (1/2) and Garlic Paste (1/2 tsp). If desired, you may also add Fresh Mint (to taste) and Fresh Dill (to taste). Mix well and check/adjust seasoning.
5.
Season the Veal Steak (2 lb) with Kosher Salt (to taste), Cayenne Pepper (to taste), and Sweet Paprika (to taste), dust in All-Purpose Flour (to taste).
6.
Saute on both sides until medium well. Remove to a serving plate.
7.
While the steak cooks, poach Eggs (3) for 3 minutes, remove to absorbent paper.
8.
Top the steak with poached eggs, serve with tzatziki, drizzle with plenty of Extra-Virgin Olive Oil (to taste) and warm pita. Enjoy!
Nutrition Per Serving
CALORIES
2487
FAT
146.3 g
PROTEIN
219.5 g
CARBS
73.5 g
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