Brad Makes Steak "In" Eggs | From the Test Kitchen | Bon Appétit

It's a little early for a beer Fred, it's not beer, ginger beer, slippery, okay cool, we got thanksgiving Tommy, hey guys, did anyone get it a little right? I guess we can call it a recipe, but it's something I like to make sometimes. I'm in a hurry. I like to call it poor man's

steak

and

eggs

. It's very simple. There's no real

steak

involved, but there is some ground beef. We scramble some

eggs

and make a little pocket thing. I'll show you that it's delicious. I'll make some thin potatoes and put them there. You can play.

You can use pork. You can use sausage if you want. Where is the meat? Yes, the steak and the brains, it's like we were mad cows, where they came from when they ate their own brains. First, we'll take a couple of potatoes and I'll cut them up. Cut them thinly if you have any cooked leftovers. potatoes that you can use, which are just fun, the size of a little golf ball, I guess if you leave them a little smaller, it's more important that you have them thin because you want them to cook with a little bit of salt, just a little bit of olive oil here, I'm just going to give it a little bit of mix, okay, very simple, and then I have a small nonstick frying pan, you don't want one that's all scratched, if you're not into six, all scratched, get one. a new one, it's okay, yes, it will start to absorb bad things, that's what they say, so if you're going to use non-stick, take care of it, otherwise, it's not good, so we'll heat it up a little bit on medium-high heat while so much. prepare our burger for the steak and eggs, we just have a good ground beef, like I said, you could make sausage, you can just pork, use venison, give me whatever you want, okay, a little salt on the meat, like salt.

Well, basically we're making a very thin little burger because we wanted to cook quickly, let that hang out first, do this, I think it was after some kind of event or party, we had a bachelor and we went out to drink that and that you're something I walked in I was like something and I wanted something quick I wanted something with some substance you know I didn't just want like an apple or something like that I was saying boy Gaby there was some leftover or someone had leftover ground beef and I was like, "Oh, all I need is that they give me a little bit and this is where it happened that there were no potatoes involved but I thought that the potatoes would be a good addition, give it a little more of a complete breakfast are the crispy potatoes, you just want to put them all in because you want them to cook quickly and make them crispy each one.

I want to be in contact with the pan, this is really easy, you know, inexpensive. It's a fun little recipe, but there are some steps you have to follow. You know, you don't want to, you don't want layers. because raw potatoes you want them to cook while they cook a little bit. I'm just going to crack these eggs into the bowl here for me, this is a three egg, this is three acres, you could use two with a smaller piece, there's really enough room in the pan, but three seems to work well, so HE. It doesn't have to be a hangover thing, you know, it's just that that's where it was created out of necessity.

I like to use a fork, not a whisk. I'm not trying to make it that big. We're almost going to make the base. The way you cook these eggs is almost like a French omelette in the sense that we're going to make it thin and a little soft and then instead of folding it over itself, we're going to fold it over the meat, oh you will. Look, I'm just going to give them a little turn, okay, yeah, well, here we go cooking, you don't have to give them a good turn, you get a nice char on one side, they'll cook fine, I mean, they're basically already fine. cooked, but the last thing you want is you know, undercooked potatoes, no, nobody likes that, so what I like to do here is put them to the side, so that's okay and then trick this center so that it's the main heat and that is what we are going to cook our piece of meat.

I have this little plate here and even though this is a game, you can use whatever we want to cook it like this quickly and then take it out so you have something that you can. put the meat on quickly, okay, you got it, you gotta be ready, everyone's Eddie, let's go cook this little baby, okay, we want a hot dish, hot and fast, yeah, because he's tan, he'll cook fast, that's what we want. yeah, we're going to let it cook through, I mean, we're just going to flip it, you know, once, obviously, well, I'm growing up and I really cook, once it's got a nice crispy texture, flip it over just to kiss it and get it. off the heat, the potatoes will still taste good, oh yeah, you know, come on, Tommy, remind me about the salad, okay, later, somewhere else.

I would say, yes, perfect food. I would like those like this with some salad, so look, yeah. I'm starting to get a small scab on the bottom. I want to get a nice crust. I'll put some black pepper on top. It's kind of okay. Some people like to put pepper on the cooked side down. You're Crispin, that's fine, sometimes I find that with black pepper you get that tough crust, it's not the worst, but it can get a little bitter. I'm just going to take it off the heat, okay, a little bit of butter. I'm going to let it roll. around, get on that, get into everything a little bit and then we'll flip the little burger, that's it, when I flip, I'm just going to put the fries on top, like this, oh yeah, uh, and then off the heat. like so, so that's going to be our portion of the steak from our poor man's steak and eggs, okay, and then we have to look at those nice little meat juices, a little bit of butter, okay, well, I'm going to add just a little more butter.

I have butter. more I have more butter like a little bit of a little bit of butter okay a little bit of butter okay take two just a little bit of butter it's already hot a good temperature we already have our eggs already beaten so look I'm going to drop the eggs directly, yes, that it's what's scraped off, take it out, okay, good deal and then I like to stir the inside a little bit, that's where most of the liquid is and then I like to roll it up, it's very important to roll it up. The outside is like you would like a crepe.

This is going to be our wrapper, so you want to do a lot of real estate. I hope everyone has fun. A little bit of salt. We have our little burger. A poor man's little potato. steak and eggs and then the next move, I'm just going to take the sides and we're going to give it a little flip, okay, little standalone unit, okay, we're going to let it hang for a second and then we're going to do a little flip ski, now we're on a low heat. , now we're just taking it mixing everything, marry, look at the juices, come on, that's some of the best parts of the steak and the eggs that you're going to pour in.

Back there, there's no question about it when you use the nonstick. I've seen people come in there with fish fingers on metal forks and that's how you go wrong. I hate these things but you know every tool has a Purpose and this is great for making things on a non stick yes quick turn as ugly as it looks but extremely delicious and you cut it you will get a small plate and that's it we have to Someone to try it, yeah right, so don't do it. go anywhere, okay, it's your big moment, okay, we'll go out and get out of here for a few minutes having eggs, now this is like this, you can eat it like this, I like some hot sauce, whatever you are Ideally, you should know that you are eating a small salad.

There is a small simple green salad that is on the side. It's time for it to be okay, so go back to the schedule here. Ideally, something. I mean, I would eat this for dinner. A small salad. Know? What are you doing? The problem is that there is a very elaborate way to cut an onion. What we wanted to lose weight, not too much, I have a little bit of sitar, oh my God, that's not how I think you guys know it. I get into this melon ice, oh, he sees in his salad dressing, yeah, baby spinach, you know, when it's not there, it wouldn't have been the salad of choice, but you know, any story is manageable.

Thanks, I just wanted to try it, it looks like egg and cheese, it's kind of good, what is it supposed to be? a poor man is having eggs and potatoes like some kind of hot pocket, right, hot pot, yeah, which is not bad, yeah, some hot sauce, a little salad, you're in bad shape, it's morning , you need something that is like that. in a bowl of cereal, I'm just going to help you. I would say the burger is very well cooked, in personal Greek we call it Tucker, but some cheese would be nice in there or I don't want sautéed onions.

I'm nice, almost sweet, like a soft onion, not because there are some vegetables in there, some mushrooms, you know, whatever you like, this could be working well, have a good day, it's an inspiration, yeah, okay , thanks Brad for playing with the poor man. You're fine that's it, have some fun with the open hopefuls and I hope I don't get fired, how empty, no we're not trying to embarrass her, she's an arm wrestler, she just lacks technique, that's all she's trying to do cheating when he gets the wrist flexion on you, you know, I'm saying you can't bend your wrist when you're on it, everyone knows that, except swing right, that's not true at all, but that's how people get hurt, Tommy .