Steak and Eggs with Mushrooms and New Potatoes
Makes 1 serving

INGREDIENTS
150 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 large, about 110 g Egg
150 g New potatoes (Halved and roasted. Boiled ones are fine and save 5 g of oil. Raw weight, skins on.)
100 g Mushrooms
100 g Tomato
2 tsp (10 g) Olive oil
To taste Salt
To taste Black pepper

METHOD
1. Heat the oven to 220°C. Toss the potatoes with half the oil and salt and roast for twenty minutes until crisp. Take the steak out of the fridge when the potatoes go in.
2. Get a heavy pan very hot. Salt the steak, rub it with a little of the remaining oil and sear for two minutes a side for medium-rare. Rest it on a board for five minutes.
3. In the same pan, fry the mushrooms and halved tomato in the rest of the oil over a high heat for four minutes, then push them to the side and fry the eggs until the whites are set.
4. Slice the steak against the grain and plate everything with the resting juices poured over.

Contains eggs.

RECIPE NOTES
Rump trimmed of its fat is 125 kcal per 100 g and 22 g of protein, so a plate with steak, eggs and potatoes on it can still come in at 573. Ribeye at the same weight would add about 150.
Resting is not optional. Cut it straight from the pan and the juices end up on the board instead of the plate.

Full recipe: https://www.getfuel8.com/recipes/steak-and-eggs-mushrooms-potatoes
