Steak and Eggs with Salsa Verde and Fontina

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 15 mins

This diner classic gets a makeover with salsa verde and Fontina cheese.

Mark Boughton

Made from tomatillos, salsa verde is available in the salsa section of your grocery store.


1 1/2 pounds skirt or flank steak
1 teaspoon sweet or smoked paprika
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
3 cups medium-hot salsa verde
8 eggs
6 ounces fontina cheese, coarsely grated
Fresh mint sprigs (optional)


  1. Heat the broiler. Rub steak with paprika, salt and pepper.
  2. Pour salsa verde into a heavy 12-inch skillet with a lid. Bring to a boil. Reduce heat to medium. Carefully break eggs directly into simmering salsa. Mound cheese over each egg. Cover and cook 6 to 8 minutes, until whites are set and yolks are still runny.
  3. Meanwhile, broil steak until medium rare, about 3 minutes on each side. Let stand 5 minutes, then slice on the bias.
  4. Serve steak with eggs, salsa verde and mint sprigs.

Reprinted with permission from Rozanne Gold’s Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010)




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