“Minute” Steak and Egg with Red Hot Butter Sauce | Food Wishes

If you just started one of those trendy, low-carb/high-protein diets, then your timing is excellent. I can’t think of a better way to begin the day than this “Minute” Steak and Egg with Red Hot Butter Sauce, which is true no matter what kind of diet your on. Enjoy!
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[@palaceofwisdom9448]

That tip about cutting the egg membrane is going to solve my dilemma about cooking the whites through without the yolk solidifying. Thanks!

[@arwiviv]

Yep. Ive been cooking eggs on my own since the 80''s, and I never thought of doing that.

[@justbreakingballs]

Blowtorch solves that too

[@michaelj38]

That is a great tip

[@name8895]

You can also wait until most of the egg white is cooked through, then turn off the heat and put a lid on the pan for a minute or so, until all of the egg white is done. Alternatively, fry in lots of oil/butter and spoon it over the egg.

[@MH-ty7fb]

Not to toot my own horn, but it's how I have just cooked my eggs since about the age of 10. So about 33 years. It just made sense to me.

[@dbfr2017]

I've always had a soft spot for that cheap, diner-style sirloin steak and eggs that you'd get at 4 in the morning at Norm's and shake on a healthy amount of A1 or hot sauce. I never realized how much I missed this until I saw this video!

[@r.mcbride2837]

YES! Same here! It used to be a common offering in diners years and years ago. A favorite of my Dad's. I haven't seen it anywhere in ages. I'd forgotten all about it, too.

[@Soxruleyanksdrool]

"I've always had a soft spot for that cheap, diner-style sirloin steak and eggs that you'd get at 4 in the morning....." .....after a night at the bar when you're already starting to sober up, but the hangover hasn't yet begun to rear it's ugly head. Ah, memories.

[@brickchains1]

Don't ask the butcher to do extra shit. This is 2022 3rd year of covid. That guy is overworked and underpaid. That's a 90s food network tip. People don't have fishmonger and butchers like that just get your shit and do what you need to with at at home

[@r.mcbride2837]

@@brickchains1 Why are you telling us? We didn't say to do that. If you have a problem with the Channel Host's comments, put your remarks up on your own thread where they belong.

[@brickchains1]

@@r.mcbride2837 Apologies I didn't realize this posted as a reply

[@socketman]

That little egg membrane trick --- gold. How have I been cooking this long and never thought of that.

[@The_Timinator]

I've always put a lid on the skillet/griddle to deflect the heat down to cook that membrane...toss in a spoonful or two of water to make steam, cover and you'll have an "Over Easy" without having to turn in over.

[@Sneakyboson]

@@The_Timinator yeah that's what I do too, or baste the top of the white with some olive oil works too.

[@saysoun752]

I just flip mine over for a few seconds. This way, the egg whites are completely cooked and I get my perfect medium eggs. When I steam my eggs, sometimes the yolks gets too cooked while others are perfect.

[@itzamia]

@@saysoun752 That's called eggs over easy. Most do it medium or well done. In your case, rare.

[@panicfanatd]

I swear watching youtube will humble you as a chef. I often think, am I even capable of thought?

[@shakeorefined2514]

Dude, I tell ya... I made this the week you posted it and I've made it 4 times since (including this evening). It's a family favorite. So much so, that my teen daughter tells me it's the one meal that comes to mind every time she considers going vegan.

[@deusexaethera]

It's good that your daughter has a shred of sanity left. 😛

[@aborachis1649]

That membrane breaking trick is next level genius. I never thought of that but will do that forevermore. Thanks!!!

[@gooner9038]

It's life changing...thanks to that tip, my egg-fu is now top class.

[@indapamod]

Maybe I'm old school but it's so much better to see food being cooked without the excessive close-ups/loud utensil noises as bgm/throwing ingredients onto the chopping board or into the utensil/staring into the camera while handling food. Food Wishes videos are so calming to watch. No shorts were shaded while writing this comment.

[@barkingbunny2928]

I stopped watching tv shows about cooking. Too many "celebrity" chefs yelling with over~exaggerated excitement (flailing arms, temper~tantrums etc); dumb contests or weird ingredients/ locations for new & clueless cooks, it has just not been appetizing to watch.

[@bagnome]

@@barkingbunny2928 Food Network on Saturday and Sunday morning is relaxing to watch. I like to watch Pioneer Woman, and Girl Meets Farm ain't half bad either. Guy Fieri has a show called Guy's Ranch Kitchen. Yes, it's celebrity chefs, but they're just friends chilling and making food.

[@wildkeith]

I feel like those over the top, shot cutting every 3 second videos are more entertainment and ASMR than actual lessons. I usually walk away feeling less confident about cooking what they were. Chef John and Alton Brown make me want to cook!

[@zonacrs]

@@barkingbunny2928 Check out Adam Ragusea here on KZbin.

[@deusexaethera]

Now I want to see how you react to someone chopping vegetables in slow-motion while making intense, unbroken eye contact with you.

[@NRRLavallee]

I know this is a 2 year old video, but I made this today for my wife and I and it was truly fabulous. Almost as good as my reverse seared ribeyes, but a fraction of the time (and cost). Thank you Chef John!

[@cathrynbabinski8052]

I cook an excellent over easy fried egg, but the thing with the membrane, game changing! I'm thinking greens, kale, chard, would be a healthy go with.

[@maydaygarden]

A drizzle of A1 Sauce with a toasted buttered Ciabatta soldier to dip in the egg yolk would be my breakfast perfection.😋 And that egg white membrane release is genius!

[@Russtastic]

Made this just now complete with duck eggs from tge back yard and steak from our home grown beef. Lovely way to start the day!❤

[@drunkweebmarine9492]

It is a good day when chef John posts his amazing food! The Bob Ross of food.

[@pizzaishappiness7994]

I approve this message. 👍

[@scotchbonnet7]

The Bob Ross of food, love it.

[@pavana2810]

No. More like the Picasso of food. Chef John is a master chef. But I agree, popular like Bob Ross

[@mememe217]

Yeasssszzzzzz!!!!!!

[@heresjohnny602]

How dry of a comment....apparently everyone who clearly isn't like Bob Ross is like Bob Ross these days.

[@saltycrow]

That steak looks perfectly cooked and scrumptious. Steak and eggs are one of my favorite breakfast meals. That said, still lovin' your buckwheat pancake recipe too. I make them pretty often, they're so tasty. Ohhh and also those sunshine sausage patties with the orange zest.... they never get old. You've put out so many good recipes that I just love and still continue to make as often as I can. Thank You.😋💙👍🏼

[@royalukas8144]

Adding avocado slices to the top, along with Cholula/butter sauce and some fresh warmed corn tortillas would be an awesome combination

[@morganschiller2288]

I think I’m in love 😻

[@royalukas8144]

@@morganschiller2288 there are potentially so many hot sauce combinations for this fabulous breakfast recipe and yet so little time. Then again why limit it to breakfast? One could/should easily have this for lunch or dinner. Yum!

[@mahumike7531]

no it wouldnt

[@rtqii]

Side of refried beans.

[@barberoriley5059]

Hey, Chef John! I made this recipe for my mother-in-law, and instead of hot sauce I used arsenic. Unfortunately I can’t tell you what she thought of your recipe, but I’m currently using my prison-issue mobile phone to text this, and I cannot thank you enough!

[@downundercolour]

Yummm we had this when i was a kid but we made it with lea and perrin worcestershire sauce and a dash of tomato sauce(ketchup) instead of hot sauce.

[@icanwatchthevideos]

I learn AT LEAST one new thing when watching a new video of yours, and I've been watching them for years! It amazes me how much knowledge you have to give. PS I didn't realize that "Louisiana" extended down into Jalisco ;)

[@jonmvail]

I'm glad I wasn't the only one that caught the hot sauce. Just say you ran out of Crystal, it's fine :)

[@J_Gamble]

I thought I saw something suspiciously NOT Louisiana there :)

[@itsknotty]

Cholula is delicious

[@The_Timinator]

Whoo Hoo the Internet has found the Hot Sauce Brand Fact Checkers..Thank you for saving ALL of Humanity...

[@J_Gamble]

@@The_Timinator Gosh ExTiminator, why are you so mad? Did you forget your meds?

[@diananickel3086]

Okay, this is an excellent way to cook meat that turns tough fast. I did this with some venison chops tonight SO GOOD, tender and very flavorful. Added powdered garlic and truffle salt to the seasoning because, well, thats just me cooking. No egg but had mashed potatoes and steamed pea pods for a fast and east dinner. Total keeper. Thank you Chef!

[@douggodsoe]

So, you made this recipe completely differently with different ingredients and technique, but you recommend it completely? GFY.

[@heresjohnny602]

Oh man....😂😂 imagine being a product of two million years of evolution and yet still being less intelligent than the mashed potato on your plate.

[@RWAsur]

Oh my god thank you for the tip on runny egg! The closest I've figured out on my own is start high then flip the egg half over for the "easy over" then reduce heat, but I'm so bad at the timing because I hate mushy white but love runny yolk. I will absolutely try the egg technique!

[@amywelch6215]

Life-changing right? Lol

[@MommaLousKitchen]

Just baste them. Easy peasy

[@Shiirya]

there are different ways to cook an egg, you can also cover the pan to create a bit of steam, will help to cook the white above, you can also cook your egg with enough oil and you regularly toss some hot oil over the egg, its realy nice

[@RWAsur]

@@Shiirya ty for the tips, I actually usually make fried rice with egg but I was just silly and beating the egg in with veggies. Then again runny egg wouldn't make much sense with fried rice anyway, would it? I will try the spoon over sometime, ty!

[@Shiirya]

@@RWAsur honestly fried rice is basicaly cooking left over, there is not realy wrong way to do it, but then you can elevate it to a special dish, at that moment yes there are some technic involved. But runny yolk for fried rice isnt usual, on the other side egg on top with runny yolk is a classic in asian dish, there are a lots of rice bowls dish top with whatever (veggies, meat,...) and then final top with the egg. and yes its incredibly flavourfull. Its amazing how eggs are so simple and can be used in so many different ways

[@applesushi]

My dad taught me the fried egg “trick” when I was a kid and that’s the only way I fry my (runny, of course) eggs. Thin crispy white and warm gooey yolk 🤤

[@chexo3]

That tip being breaking the membrane, right?

[@inamadworld]

Definitely the best steak and egg I've ever had, let alone made. This was top tier and after making it tonight I can confidently say I'm going to show this one off to people when they stay over or we have a brinner party.

[@Lewis.Alcindor]

I figured out the egg membrane breaking method on my own when I learned to fry eggs like my father does. He drops the egg in the hot oily pan, then folds them in half so that you get a half-moon shape at the end (Cantonese wallet eggs). So when I tried it, there was never enough egg white spread out enough to get a nice half-moon shape. But by breaking the membrane, you release the rest of the whites to cook on the pan surface, giving your egg enough whites to fold in half neatly.

[@KnightOnBaldMountain]

I appreciate the tip on making the perfect fried egg. I wasn’t aware of that membrane technique. Here’s my tip: when pounding sirloin consider using a Jaccard. The result is even more tender. Hot sauce (preferably Frank’s) and melted butter is one of the best tasting sauces ever.

[@jimfogarty6385]

I never knew about the egg white membrane. Chef John you are a cooking god.

[@mancunianinlondon]

OK OK this is definitely one to try. It's really attractive to the eye. I have just started a high protein low carb diet and this looks AMAZING. I will ask the butcher to cut and pound two for me then add fine crumbs, salt and pepper at home. This looks heavenly for breakfast, Thanks chef from England!

[@gmrick1412]

Chef John, your video style is highly enjoyable and easily understood (and more honest) than other channels with more subscribers. I've enjoyed your humour and your take on cooking for many years. Thanks for doing what you do! Please keep it up.

[@Exploitiv]

I’m on a carnivore diet and I eat this with Jalapeno and hot sauce almost everyday or twice a day sometimes. It’s rich with vitamins and nutrients you’ll never get from vegetables.

[@davemcbroom695]

Buffalo steak and eggs!? Hell of an idea.

[@micahpezdirtz8196]

Thank you Chef John for the many years of delightful recipes!

[@davidcarbone3385]

It's not often I have all the ingredients for a CJ recipe but this one I do!

[@LE0NSKA]

31 years old, and never heard or seen of that egg white trick... this. changes. EVERYTHING thank you chef

[@Krausam]

I think why the bread crumbs give a better taste, is the same like why we put trout in flours. Both are lean and on the flour/bread crumbs fett and juices stick better, so trasfer more flavor with it. On top roasting bread or flour has his own taste benefits.

[@pv4669]

Egg white trick. I love Chef John!

[@GiantSFaithfuL]

Dude. I have got to give this a go. If I can transform a piece of meat like that I'm all about it. Thanks Chef!

[@Russtastic]

Yeah, buddy! Living on a farm, this becomes a home produced breakfast! My homemade hot sauce, our own processed beef, and eggs from the hen house. I'm doing this one!

[@CRUCIALCOOKIES]

Chef dropped mad gems in this one! I’m def making this for the weekend 🤘🏾

[@connieaquino1062]

I just luv ...luv...luv chef John and his recipes.. especially at four o'clock in the morning when I can't sleep..oh in case I forgot..I luv chef John! And I also "enjoy" his videos.

[@ocana80]

Never clicked so fast on a video Love ya Chef John!!

[@txdieselkid]

The butter and Louisiana sounds amazing. Going to have to try this, but will putting some baking soda on the steak and letting that set for 30 minutes before frying it to really make it more tender. Great video.

[@CreativeCreatorCreates]

Oh my goodness. Im going to have to do this as soon as possible. Like, yesterday.

[@palaceofwisdom9448]

Well, how did it turn out? 😂

[@CreativeCreatorCreates]

@@palaceofwisdom9448 it tastes similar to a empty plate with a heaping side of sadness lol

[@randomstuff3201]

Thank you Chef John for showing the trick of cutting the white. I've been doing that forever when making sunny eggs. It does give the perfect fried egg. A tbsp of water and a lid also helps the white cook solid before the yolk cooks too much.

[@DavidLaValleeRE]

I'm going to make this for my wife RIGHT NOW!

[@tasadem20]

Do it, today is International Women's Day! A breakfast in a bed is the best way to celebrate. Let us know how it turns out!

[@ajlmnop]

I know that we probably will never meet but I want you to know that your videos have brought me so much joy in both cooking and life. I look forward to every post

[@rlwalker2]

"Fat Finger Food styling" ... just wonderful. Never know about the egg membrane although I fight all the time with the thick part of the white being difficult to cook completely. This trick will hopefully solve that. Thanks. The hot sauce butter is pretty clever too.

[@frfrpr]

This guy is good. The best on KZbin. Unique vocals, excellent presentation plus pretty easy recipes!!!

[@hexzerone7034]

Something positive in this crazy world ❤️

[@mariecrowe8843]

Wanna a couple of tips 1. I use damp grease proof to escalope meat, stops the use of cling film plastic. 2. I pop a lid over an egg perfectly cooked every time. 👍

[@jnaperski]

I would love to see you make some KETO recipes....I think that would take off big time. Except for the breadcrumbs, this could be the first of the series....just substitute with grated parm or ground up pork rinds (or a combo of both) for the crust

[@thelovepig]

i've cooked probably thousands of sunny side up eggs and have never cut the weird eggwhite thing. I LOVE YOU CHEF JOHN

[@twosocks1976]

When I was growing up, those who cooked for us kids did not know how to cook eggs at all. Scrambled eggs for rubbery and dry, Friday eggs were hard and melee. For most of my life, I was convinced that eggs were disgusting, and not to be found on my breakfast plate for many years. Then, I was smart enough to marry someone smarter than me, who knew better. And within a week after the honeymoon, she taught me but I had never before known, how to make and enjoy an over medium fried egg. I still can't do Sunnyside Up, but I love when that yoke is just cooked enough. It has somebody to it and slowly loses and spreads over the plate when the yolk is broken. Now, it is rarely more than a few days that go by without having that soft Uzi egg yolk on my plate for breakfast. Green Tabasco sauce is where it's at. I would love to pair one of those eggs with one of these states. And sirloin steak is probably one of my favorite cuts, not just because it is less expensive, but because it also has great flavor. I find filet mignon to be very Bland.

[@tcmr5775]

Oh my gosh, how have I never thought to pierce the thick albumen layer!!! What a game changer. You're the best, Chef John. Thank you.

[@janehouck1906]

The steak looked tender when you cut into it. I love steak and eggs so will definitely give this a try. Thanks, Chef! 🤗❤️

[@AndSoItGoes24]

Just made this this morning for a guest who eats meat ALL DAY, a true carnivore. OUTSTANDING!! Not my usual morning fare, but it was easy and really delicious. The meat was tender and flavorful …. Used small top sirloin steaks, as he suggested, pounded into submission. I really didn’t expect to enjoy it myself, but it was OUTSTANDING, not too spicy at all. Hope to make it again soon!

[@user-rd8me6pv5i]

Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩

[@christophersine84]

I had to come back here and say this. This recipe is a banger, and so easy. I'm on a carnivore diet, and tried this minus the hot sauce and onions. On point, I can't even begin to say how good this is. The runny egg yolk with the salt and mid rare beef is just perfect.

[@brwi1]

Chef John trying to trick us with his Cholula Louisiana hot sauce

[@richardwalsh8162]

OK Chef John.. I apologize for being rude and suggesting an optional method, but here goes. I combined this recipe with my Loco Moco. I used ground sirloin and put the gravy on the patty. THEN prepared the egg and drizzled the hot butter sauce over the egg. These flavors marry up like country cousins... Yummy.

[@glendagonzalez2469]

You had me at red hot butter sauce.

[@laurabrooks3076]

Remind me of my dad’s cooking. He loved a great breakfast steak and eggs

[@BubbaSmurft]

Finally some Keto food (I don't think there's enough bread crumbs to be concerned aboot). I'm gonna make this as soon as I find a sirloin steak to pound. Thanks.

[@glyndonsprofessionaldetail7429]

steak and runny eggs is the best dish no question

[@user-se7wf9dv6r]

I just ate your oat cakes, which unsurpisingly, were wonderful. This egg and steak is next; I only eat Food Wishes breakfasts now.

[@NiNolascivio]

I've watched your videos for years and used them to inspire not only myself but my family. My father enjoyed creating your Fondant Potatoes, which were delicious. However, TODAY I actually made a perfect fried egg!! Thanks Chef John!

[@cm2973]

That's THE STRANGEST speech cadence I've ever heard.

[@dunrossb]

You'll get used to it, and to some of us, including the puns, is the reason we love watching food wishes.

[@caveygaming]

That's THE STRANGEST comment I've read on here.

[@dimasakbar7668]

That membrane trick... even though i have watched you for decade and still finding new things to learn. Awesome.

[@vihta545]

At first I thought damn that looks bad...but then chef John removed the freakishly large piece of spring onion and all of a sudden it looked really tasty.

[@labooshka7916]

"you're the Jane Campion of your breakfast of champions" is the best line of the year...and it's only march. Well done sir.

[@Loke2112]

This just leapfrogged the shells in clam chowda. Ive been cooking eggs 35 years and must have been insane in the membrane not to have known that little trick.

[@mynameisstilljafo4063]

That egg is perfect! Runny yolks and crispy whites. Gotta try this one soon.

[@hellosabrinachaney]

when the doc tells you to stay away from cholesterol but you only have one life to live

[@palaceofwisdom9448]

The notion of eggs having significant cholesterol has been completely debunked, or at least that's what a lot of doctors are saying these days.

[@cravensean]

The bread crumbs and the egg. Thanks, man. I usually watch your stuff for the company but these are terrific tips.

[@sk33t_38]

isnt hot sauce and butter buffalo sauce?

[@mccallosone4903]

yup, just add a bit of black pepper and garlic powder

[@lucifigus3430]

I watched this a week or so ago and I thought I would give it a try it today. I had a very thin striploin (half now and half later) and no clarified butter; I used bacon fat...well, because bacon fat. The breadcrumbs do add a little something, but that butter/pepper suace sauce is magical. I added the scallion whites to the sauce for some vegetables. I have always thought steak and eggs is the real breakfast of champions, but that sauce elevates it to a level beyond that. Thank you sir for making steak and eggs better!

[@Username-eg2mp]

I made this for my girlfriend and she liked it a lot thank you chef John :))

[@IceDragon978]

Did you get lllllllllllllllllllots of compliments?

[@Username-eg2mp]

@@noob19087 nah I made steak and eggs similar to the video

[@Username-eg2mp]

@@noob19087 yeah your version is still way funnier

[@lindainparis7349]

@@noob19087 guess he didn't get lllllllots of compliments...

[@songsayswhat]

Back in the day, all the bars used just butter and hot sauce for buffalo wings. (They weren't wild back then!) I never thought about cutting the white membrane before. Will definitely try!

[@chipacabra]

One little trick I like with the fried egg is to crack into the ramekin, and then season it while it's still in the ramekin. It's notoriously hard to get salt to actually penetrate the surface of a freshly cracked egg and the seasoning tends to stay just skin-deep, but a little patience before tipping the egg into the pan can give the flavor time to sink in better.

[@svenfrosterud6362]

why does that matter tho

[@The_Timinator]

I've heard of Wine Snobs.... but I never thought there were Egg Snobs too. I'm a guy that makes a Quiche every week for the past 20 yrs.

[@bored7743]

i think i WANA MAKE THIS myself. this look ABSOLUTELY delicious. its a matter of PREPARING IT THE RIGHT way. and of course having the tone OF YOUR DIALOUGE PEAK and valley. that may remain PERHAPS THE MOST important part

[@asdfrozen]

Isn't melted butter + hot sauce basically buffalo wing sauce?

[@jerryk9266]

That's exactly what it is.

[@buppy44]

welll.... uh... this one has egg yolk and beef fond?

[@xq8152]

No, Buffalo wing sauce is primarily cyanne and vinegar.

[@punkypinko2965]

Thanks for the tip about the egg white membrane.

[@jakejacobs4463]

No vegan here, but I bet it would also be great on a grilled portabello

[@beeble2003]

A huge mushroom is always a great alternative to anything involving steak.

[@shahmatjf2]

Next Saturday for sure!

[@lipstickzombie4981]

Isn't the butter-hotsauce combo just barebones Buffalo Wing sauce? Either way I'm now thinking if I can sub gochujamg or sambal for the hot sauce instead.

[@clintonleonard5187]

Yes, it is Buffalo sauce.

[@DuctTapeADK]

Yep!

[@chimrichalds1422]

Mind blown on the egg white thing. Thank you

[@shallawnmarshall320]

He pauses after every sentence. Causing my breathing to labor itself😅 I kept taking a breath every time he paused after each sentence.

[@KidDig]

Made this with leftover brisket... OMG!!! It was better than the initial meal!

[@nolabob5047]

That was Cholula, not Louisiana hot sauce! You’re busted!

[@petersalls4083]

Great pointer on the egg

[@hans_____]

Runny egg makes me gag. Fully cooked or nothing.

[@TeacherPauloPontes]

Here in Brazil we call that egg on top of a steak, a 'filé a cavalo', or 'steak on a horse', it's heavenly! That sauce on top tho, that's a huge plus!

[@strokersteve468]

I just made this! Twice! It was delicious! Thanks for the recipe.

[@diogeneslantern18]

I eat steak + egg and pickled veggies or roast veggies like 3 times a week. It's a great meal. Oh - and a slice of buttered toast as well. Yummy!

[@ScallywagArtist]

This is going to be my new breakfast every morning this summer

[@mandu9520]

I always add a lid for a few minutes at the end for the tops of the eggs, but I usually have a little bit of shredded cheese and that it helps it melt, too. If I don't add the cheese, I usually try to flip em over, but that is a pain sometimes in my cast iron. I'll give the egg terraforming technique a try next time.

[@py1282]

perfect steak for steak n eggs . . . but learned from my Mom . . . and Mom's are always right :) never crispy bottom or edge on eggs but no runny white either - just beautiful runny yoke. Red hot butter sauce is perfect!

[@vykkrozbi6307]

Putting that on toast to soak up those juices would have resulted in absolute perfection...

[@lindainparis7349]

Absolutely. Or fried bread....

[@tefras14]

I guess i know what i will be having for breakfast tomorrow since its my day off and all. And you need to enjoy your day off right?

[@JohnDoe-df2zz]

Looks delicious....going to try it in the morning.

[@scottyb4260]

The tip about breaking the membrane in the egg white tip just blew my mind. I don't know how I did not know this. I've cooked hundreds or maybe thousands of eggs and never realized this.

[@LP-cs6zg]

I used sriracha sauce. Normally I would have just squeezed the sauce directly from the bottle on the dish, but the idea of stirring it in with some butter is great! Came out not so spicy, a bit sticky and warm! Perfect! 👍

[@ladyluck5248]

Thanks Chef John. Having company. You always save my a$$.

[@seattlegrrlie]

This is one of my most favorite breakfasts. I don't do it often, but my god it is a treat