I can’t tell you how great it feels to be back. This weekend was simply the best. I got to see friends and family, and get back into my daily work-out regime. Taking a few weeks off, definitely took a toll on my body. My muscles are certainly aching today, but it feels great! I was also able to get back into cooking and recipe creating, and was so impressed with how this meal turned out, that I had to share it with you. I hope you re-create it for your next Sunday brunch. But definitely plan ahead, as it is even better when you use leftovers!
Lightened Up Steak, Mushroom, & Goat Cheese Hash
- 2 Tbsp extra-virgin olive oil
- 2 cups (leftover) steak, cut into cubes
- 2 cups cremini mushrooms, sliced
- 1 cup grape/cherry tomatoes, halved
- 1/2 cup goat cheese/chèvre, cubed
- 2 tsp fresh rosemary leaves, finely chopped
- 4 eggs, poached to your preferred doneness
- Coarse salt & freshly cracked black pepper
- Leftover toasties, rubbed with garlic (or not), optional
In a large frying pan, heat extra-virgin olive oil on medium-high heat. Add in sliced mushrooms, and toss to evenly distribute over the bottom of the pan. Let the mushrooms sit for a minute or two without touching them. This will allow them to brown a little bit, rather than stew and turn to mush.
Add in steak and toss to combine. Season with coarse salt, freshly cracked black pepper, and rosemary.
In the meantime, poach the eggs. Once the eggs are done, gently place them on a paper towel. Season with salt and pepper, and let them drain of excess water.
Add in the grape tomatoes, and chèvre at the end. Let the chèvre melt, transfer to a bowl/serving dish, top with poached eggs, and hunker down for a delicious breakfast.
Sure, this is a “big” breakfast, but without the typical potatoes that sneak their way into a normal hash, it sure is a heck of a lot lighter and more approachable.