Last night we were supposed to make filet and Buffalo mozzarella crostini’s but we were still full from a late lunch. Instead we bumped our meal to breakfast!
We picked up a loaf of rosemary olive oil bread from Whole Foods and a filet from our local butcher shop, Findley’s Butcher Shop.
Cole generously salted and peppered the filet and grilled it on his mini Big Green Egg for about 1.5 minutes per side at 450°F. We let the steak rest for 10 minutes before slicing into it.
For our poached egg, I used fresh eggs given to us by friends that raise chickens. Let me tell you.. there is nothing better than a fresh farm egg. The flavor will make you want to never go back to store bought.
I cracked the egg into a fine mesh strainer and held it over the sink to let any loose whites drip. This will help with fly always when you drop the egg into the water. I boiled some salted water and cut the heat as soon as I dropped the egg in. I swirled the egg delicately so that all sides cooked evenly. About 3 minutes in total.
We plated the toasted rosemary bread with a bit of Plugrá salted butter, added thinly sliced grilled filet and poached egg. We drizzled rosemary olive oil from J. Olive some freshly cracked pepper and thyme from our garden.
Mr. Walters’ Review: “Well… we can’t ever go back to normal breakfast now that we’ve made this masterpiece.”
Fork & Fire 