Steak and Egg Cauliflower Rice Bowls

Pat the Skirt Steak (8 oz) dry with a paper towel. Season both sides with Salt (to taste) and Ground Black Pepper (to taste).

Place a heavy skillet over high heat. Add the Unsalted Butter (1 Tbsp) to the skillet. When it melts and is sizzling, add the steak. Sear the steak for about 3 minutes on each side for medium-rare.

Transfer the steak to a cutting board and let it rest for at least 5 minutes, then slice the steak across the grain.

In a small bowl, marinate the Cucumber (1) in the Soy Sauce (1 Tbsp).

In a second large skillet over medium-high heat, heat 1 tablespoon of Unsalted Butter (1 Tbsp). When the butter is sizzling, crack the Eggland's Best Classic Eggs (2) into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate. Try not to overcook the yolks, you want them runny!

Clean out the skillet from the eggs, and add the remaining 1 tablespoon of Unsalted Butter (1 Tbsp) to the pan over medium-high heat. Add the riced Cauliflower (1/2 head), season with Salt (to taste) and Ground Black Pepper (to taste), and cook for 5 minutes, stirring occasionally so it doesn’t stick. Raise the heat to high at the end of the cooking to get some nice crispy bits.

Divide the cauliflower rice between two bowls, then top with an egg, half the steak, and half the marinated cucumber matchsticks. Serve warm.