Steak and Eggs w/ Parmesan Fondue

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 8 Eggs
  • 4 tsp Extra-virgin olive oil
  • 6 oz deli roast beef sliced thin
  • 1/2 tbsp butter
  • 1/2 tbsp All-purpose flour
  • 1/2 cup Milk
  • 2 tbsp Parmesan cheese grated
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes
US Customary - Metric

Instructions

  • Toast the bread. Lay down sliced roast beef on top.
  • In a saucepot on medium heat melt the butter and then mix in the flour, stir and cook for 1 minute. Mix in the milk and simmer until it thickens and has a smooth consistency. Remove from the heat and stir in the parmesan cheese. Put a lid on and set aside.
  • Warm the beef in a nonstick pan on low heat.
  • Heat the oil in a nonstick pan over medium heat. Crack the eggs on a flat surface and into the pan; Lower the heat to medium low and cook for 2 to 4 minutes or until the egg whites are set and firm. Lay the eggs over the beef and toast and drizzle the parmesan fondue over top. Serve with grapes on the side.

Nutrition

Calories: 350kcal | Carbohydrates: 20g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 360mg | Sodium: 943mg | Potassium: 404mg | Fiber: 2g | Sugar: 8g | Vitamin A: 607IU | Vitamin C: 20mg | Calcium: 265mg | Iron: 3mg

Steak and Eggs w/ Parmesan Fondue

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
 
 

  • 8 Eggs
  • 4 tsp Extra-virgin olive oil
  • 6 oz deli roast beef sliced thin
  • 1/2 tbsp butter
  • 1/2 tbsp All-purpose flour
  • 1/2 cup Milk
  • 2 tbsp Parmesan cheese grated
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes

Instructions
 

  • Toast the bread. Lay down sliced roast beef on top.
  • In a saucepot on medium heat melt the butter and then mix in the flour, stir and cook for 1 minute. Mix in the milk and simmer until it thickens and has a smooth consistency. Remove from the heat and stir in the parmesan cheese. Put a lid on and set aside.
  • Warm the beef in a nonstick pan on low heat.
  • Heat the oil in a nonstick pan over medium heat. Crack the eggs on a flat surface and into the pan; Lower the heat to medium low and cook for 2 to 4 minutes or until the egg whites are set and firm. Lay the eggs over the beef and toast and drizzle the parmesan fondue over top. Serve with grapes on the side.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 26gFat: 18gSaturated Fat: 6gCholesterol: 360mgSodium: 943mgPotassium: 404mgFiber: 2gSugar: 8gVitamin A: 607IUVitamin C: 20mgCalcium: 265mgIron: 3mg
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