Steak and Egg Pasta
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 shallot, minced
  • 3 cups brussels sprouts, halved
  • 1 teaspoon salt
  • ⅓ cup cognac
  • 1 cup heavy cream
  • 1 lb cooked steak of choice, cut into pieces
  • 4 eggs
  • ½ lb spaghetti or fettuccine pasta, cooked
  • fresh cracked black pepper
  • minced parsley
  1. Place the butter and oil in a large saute pan over medium-high heat. Once the butter has melted, add in the shallot and cook for 3 minutes.
  2. Add the brussels sprouts to the pan and cook, turning once after about 4 minutes, until the cut sides start to turn a golden brown. Remove the brussels sprouts from the pan.
  3. Deglaze the pan with the cognac. (At this point you can remove the pan from the heat, add a bit of flame to the alcohol and let it burn. It will flame, so be careful should you choose to do this.) Add in the cream and return the pan to a medium heat.
  4. When the cream sauce starts to thicken, add the steak in and turn the heat to low to warm the steak.
  5. Bring a pot of water to a simmer. Crack the four eggs into separate cups. Once the water is simmering, carefully pour each of the eggs into the water, at least 4" apart. Turn off the heat and cover the pan for four minutes.
  6. While you are waiting for the eggs, toss the pasta and the brussels sprouts with the cream sauce and steak and plate on four plates. Using a slotted spoon, remove the eggs from the water and top each plate with one egg. Sprinkle with black pepper and fresh herbs.
Recipe by Life Your Way at