Happy Birthday Rob! with Dirty Steak and Eggs in Pancetta Cups

Steak and Eggs © The Dirty Girls Kitchen

They Say It’s Your Birthday!

Another reader birthday? Are you kidding me? This rocks. We gotta get busy celebrating!

Not only that, but it’s Rob’s birthday of Go Cook Yourself fame and he is so dirty that I can’t even stand it.  The guy wields bacon and double cream like fucking samuri swords in a Tarrantino flick.

Yah, he’s got bad assery of food blogging all tied up like a feisty, squealing pig.

Speaking of pork, when I wanted to craft a birthday brunch for ridiculously awesome Rob, I thought truffled eggs.  And then I thought it needed to be more decadent and should include cups made of cooked bacon.  And then I thought, we need to guild the fucking lily and put the whole thing on top of a steak.  A whole fucking steak.  Now that’s a party.

Layers of goodness upon layers of goodness – sounds like a perfectly wonderful birthday gift for Rob. And if he doesn’t like it..well, then, he can “Go cook himself.”

Dirty Steak and Eggs in Pancetta Cups

1/4 lb. of pancetta, thinly sliced
2 filet mignon
salt and pepper
olive oil
6 eggs
pinch of white pepper
1 tbs. of white truffle oil
chopped chives
good fucking bread for toast

Preheat oven to 400°.  Grab a large muffin tin and line the wells with overlapping slices of pancetta.  Crumble a piece of aluminum foil large enough to fit in each well and place on the pancetta.  This will keep the pancetta upright as it crisps up in the oven, forming a little cup.  Bake until the streaky white fat turns golden, about 15-20 minutes.  Use an offset spatula to carefully remove the cups and drain on paper towels.  Turn the oven down to 350°.

Heat a small skillet over high heat.  While it warms up, liberally rub the filet mignon with kosher salt, pepper and a tablespoon of olive oil.  Place in the skillet and let sear, undisturbed, for 2-3 minutes per side.  Take out and place on a baking sheet and put in the oven, allowing the steak to continue cooking.  You can also throw your bread in the oven to toast while the steak is finishing up.

Either grab a new one or clean out the same skillet and heat over medium low heat.  Toss in two tablespoons of butter and let melt while you scramble your eggs.  Season with a pinch of white pepper and slide into the warm pan.  Gently cook the eggs, allowing the curds to form on their own time.  You rush scrambled eggs, and they’re for shit.  When they are still wet and barely set, take them off the heat and stir in one more tablespoon of butter and the tablespoon of white truffle oil.

To assemble, first grab your toast and butter.  Place it on the plate as a bed for your steak and eggs.  Place the filet on one side of the toast and a pancetta cup on the other side.  Fill the cup with the eggs and top the whole mess with chives.  Stick a candle in the steak and light it up, because it’s Rob’s fucking birthday!  Huzzah!

Editor’s Note: We polished off our brunch with a simple fruit salad, Adesina’s Kitchen’s roasted asparagus, Smitten Kitchen’s roasted tomatoes, and our Blackberry Elderflower Sparkler.  Good times.

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4 Responses

  1. thackary says:

    Amazing! I’ve just discovered your blog via Rob at Go Cook Yourself, and I’m blown away. Wonderful food, served with a generous helping of innuendo from two sexy chefs – who could ask for more?

    • Cassandra Wellington says:

       @thackary Haha!  So glad to have you here 😉  We adore Rob and any friend of his is welcome in our dirty kitchen.  Cheers!

  2. passioneats says:

    Well, now, you already know how I feel about truffles. And besides putting together a kick ass recipe, you know your shit–don't rush those scrambled eggs! Can I invite you to my birthday party?

    • Slow and wet! That's the only way! And yes, you can invite us to your birthday party. And yes, we'll get you shitfaced and ply you with white truffles. And yes, we think you are the fucking bee's knees. Yes, yes and yes.