Steak and Eggs with Herbed Cherry Tomatoes

From sausages to bacon, pork may be the king of the breakfast table, but a juicy rib-eye steak with a side of eggs is also an awfully tempting combination. Here, a vibrant sauté of cherry tomatoes brightens the classic duo. Serve with toasted English muffins to soak up the juices.

Steak and Eggs with Herbed Cherry Tomatoes

4 Tbs. (2 fl. oz./60 ml) olive oil

4 small boneless beef rib-eye or top loin steaks, each about 1⁄2 inch (12 mm) thick

Kosher salt and freshly ground pepper

1 1/2 cups (9 oz. /280 g) cherry tomatoes, halved

1 tsp. chopped fresh chives

1/2 tsp. minced fresh thyme

8 eggs

In a large heavy fry pan, preferably cast iron, over medium-high heat, warm 1 Tbs. of the olive oil until very hot. Trim the steaks of any surface fat and season with 1/2 tsp. salt and 1/4 tsp. pepper. Add the steaks and cook until the undersides are nicely browned, about 3 minutes. Turn and cook until the other sides are browned, about 3 minutes for medium-rare. Transfer the steaks to a plate and tent with aluminum foil to keep warm.

In the same pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the cherry tomatoes, 1/4 tsp. salt and 1/8 tsp. pepper. Cook the tomatoes, stirring frequently, just until they begin to soften and give off their juices, about 3 minutes. Stir in the chives and thyme.

In another large fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Crack 4 of the eggs into the pan. Season with salt and pepper, cover, reduce the heat to medium-low and cook until the whites are set, about 2 minutes for sunny-side-up eggs. Or carefully flip the eggs and cook to the desired doneness. Repeat with the remaining eggs.

Place a steak and 2 fried eggs on each of 4 plates and top with the cherry tomatoes. Serve immediately. Serves 4.

Find more great recipes for sunrise specialties in our book
Williams-Sonoma Breakfast Comforts, by Rick Rodgers.