STEAK AND EGGS BREAKFAST SKILLET

Ingredients

• 1/2 lb (0.25 kg) strip loin steak
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tbsp canola oil
• 1 cup cubed peeled butternut squash (1/2 inch)
• 1 cup cubed unpeeled yellow potato (1/2 inch)
• 1/2 cup halved cherry tomatoes
• 1/2 cup sliced shiitake mushrooms
• 1/4 cup sliced shallots
• 3 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 4 large eggs
• 1/4 cup crumbled blue cheese
• Fresh parsley leaves

Directions

1. Preheat oven to 400°F.
2. Sprinkle steak with salt and pepper.
3. Heat oil in a 10 inch cast iron frypan over medium-high heat. Add steak and cook to desired doneness. Remove from heat. Transfer steak to a plate and cover with foil; set aside. Do not drain off excess fat from frypan.
4. Return frypan to medium heat. Add squash and potato; sauté for 10 minutes. Add tomatoes, mushrooms, shallots and garlic; sauté for 2 minutes. Add wine and cook, stirring, until wine is almost evaporated. Crack eggs on top of mixture in frypan. Remove from heat.
5. Bake until eggs are set, about 8 minutes.
6. Meanwhile, uncover steak and transfer it to a cutting board; slice steak into thin slices. Place steak on top of mixture in frypan. Top with blue cheese and parsley.