Garlic Butter–Basted Steak & Eggs
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Garlic Butter–Basted Steak & Eggs

Garlic Butter–Basted Steak & Eggs

with Truffle Parmesan Potatoes & Dijon Cream Sauce

Breakfast for dinner! Dinner for breakfast! Whenever you enjoy it, this meal is a rich, elevated experience to savor. You’ll serve a seared, garlic herb butter-basted bavette steak (the “butcher’s cut”!) beside crisp, truffle-dusted Parmesan roasted potatoes. Add a fried egg made to your exact specifications, drizzle it all with a creamy mustard sauce, and sprinkle with fresh chives for extra pops of color and flavor. Sure, Wheaties are cool, but we think this might be the real breakfast of champions.

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce


¼ ounce


4 ounce

Cream Sauce Base

(Contains Milk)

4 tablespoon

Cream Cheese

(Contains Milk)

2 teaspoon

Dijon Mustard

10 ounce

Bavette Steak

2 tablespoon

Garlic Herb Butter

(Contains Milk)

2 unit


(Contains Eggs)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 g

Truffle Zest

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories880 kcal
Fat63 g
Saturated Fat28 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber3 g
Protein42 g
Cholesterol350 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Paper Towel
Large Pan
Aluminum Foil



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch dice. Mince chives.

Roast Potatoes

• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Make Sauce

• In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.

Cook Steak

• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Remove pan from heat. Add garlic herb butter; stir until melted and spoon over steak until coated. • Transfer steak to a plate to rest, pouring any remaining garlic herb butter from pan over steak. Tent with foil to keep warm. Wipe out pan.

Cook Eggs

• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

Finish & Serve

• To sheet with roasted potatoes, add Parmesan and as much truffle zest as you like; toss to combine. • Reheat sauce over medium-low heat, stirring occasionally. • Slice steak against the grain. • Divide steak, eggs, and potatoes between plates in separate sections. Drizzle half the sauce over steak and eggs and garnish everything with chives; serve with remaining sauce in small bowls alongside for dipping.

Steak is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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