Steak & Eggs Brunch

This is the kind of breakfast that keeps you going well into the afternoon. A pub-style steak and eggs brunch with crispy shoestring fries and a shortcut béarnaise mayonnaise that's rich, tangy and packed with tarragon flavour. It tastes remarkably similar to a classic béarnaise, but takes two minutes to make instead of twenty. While it's perfect for breakfast or brunch, there's absolutely no reason you couldn't have it for lunch or dinner too!

Ingredients

For the steak & eggs

• 1 steak of your choice (around 200g)

• 1 handful shoestring fries

• 2 eggs

• Olive oil

• Salt

• Fresh parsley, to serve

For the béarnaise mayonnaise

• 1 cup whole egg mayonnaise (Best Foods is my pick, or you own homemade)

• 1 tbsp dried tarragon

• 1 tsp mustard powder

• 1 tbsp red wine vinegar

• 1 tsp curry powder

• Dash of Worcestershire sauce

• Salt and pepper, to taste

• Squeeze of lemon juice

Method

1. Make the béarnaise mayonnaise first. Combine all ingredients in a bowl, mix well and set aside while you cook the rest. This gives the flavours time to meld together.

2. Coat the steak with a drizzle of olive oil and a generous pinch of salt. Heat a frying pan over high heat, add a splash of oil and cook the steak to your preferred doneness.

3. Remove the steak and rest for a few minutes. Add a little more oil to the pan and fry the eggs.

4. Meanwhile, cook the shoestring fries according to packet instructions or until crisp and golden.

5. Slice the steak and arrange on a plate with the fries. Top with the eggs, a generous dollop of béarnaise mayonnaise and a sprinkle of fresh parsley.

Serves 1 hungry person (or 2 lighter appetites).