For those of you who do not know, I fasted from meat, dairy, eggs, fish, olive oil, and alcohol during Lent. I also only ate one meal each day. Needless to say, I awaited Easter Sunday in very eager anticipation.
So, to break my fast, that morning I had some bacon, but also prepared my eggs in a really simple fashion which I thought some might enjoy, here.
What you need:
- Fresh Basil
- Grape Tomatoes
- Olive Oil
- Sea Salt
- Black pepper
- Eggs
You add olive oil to the the pan, and add salt and pepper as you desire. Cut the tomatoes in half (long ways) and add them along with the basil to the oil. Let that cook for a very short while on high, then add in your eggs (all of these ratios are up to you!). Allow the egg-whites to surround and incorporate the tomatoes and basil, so that you get one mass.
Do the eggs as you wish (Over easy, medium, sunny-side up).
Add some more salt and pepper as you like. It really makes for an absolutely wonderful breakfast!
Then, for lunch, I pulled out all the stops! I made sure to incorporate cheese, olive oil, meat, butter, and wine into the dinner!
I did a cinnamon-coffee rubbed steak with a cinnamon Red Wine Reduction.
Steak Rub:
1 tbspn Unsweetened Cocoa Powder
1 tbspn Ground Saigon Cinnamon
2 tbspn Turkish Ground (finest) Coffee (unflavored)
Coat the steaks (I used 6-oz free-range, grass-fed, beef tenderloin filets) with olive oil, and add salt and pepper. Then completely coat the steaks in the rub, firmly rubbing it into the steaks. Put them in the refrigerator and let them sit 24 hours!
Reduction Sauce:
1 Whole 750ml Bottle of Merlot Red Wine
3 whole sticks cinnamon
7 whole cloves
Reduce down to about 3 ounces. It should be thick enough to coat the back of a metal spoon, and, when you run your finger through it, the line should stay.
It should take somewhere around 45min- an hour to reduce. I would take the cinnamon and cloves out around 25 minutes.
Sadly, some of this is guesswork, as I used about 10 cloves and 7 sticks of cinnamon, and it was far too strong/bitter. Thus, I had to go back and cut it with about another half-bottle of wine.
At about the 35 minute mark, add a teaspoon of brown sugar.
viola!
The steaks were fall-apart tender. The best, and tenderest steaks I've ever had! Enjoy!
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Originally Posted by Julie Reed
