All posts tagged brinner

Recipe Swap: Steak and Eggs with Molasses-Beer Sauce

Published June 21, 2013 by jenmatteson

One thing that I really like about the recipe swaps is that you never know what you’re going to get, and many times it forces you toWC-Recipe-Swap-badge-1 try something slightly out of your comfort zone.  This week’s swap theme was cooking/baking with alcohol.  Now who wouldn’t want to participate in this!?  Once again, the swap was hosted by Sarah, at A Taste of Home Cooking.  For the swap, I submitted my Guinness barbecue sauce, and was assigned steak and eggs from Coleen at The Redhead Baker.

Steak and Eggs with Molasses-Beer Sauce

Steak and eggs aren’t really my thing.  We don’t eat a lot of steak at home, very close to never.  I’d rather pay someone to cook it perfectly for me and only eat it once in a great while, but this wasn’t just any old steak and egg recipe, it was steak and eggs with molasses-beer sauce.  Sounded good enough, and I figured Nate would like it no matter what.  Now my problem was finding the time to make this.  We had an insanely busy last few days, and trying to fit in this recipe proved to be quite the task.  So when did I end up making this?  The night before it was due, which is pretty much a no-no in the swap world.  What if it doesn’t turn out right?  What if you forgot something at the store?  What if your pictures suck?  Many of these are things that could easily happen to me, but I had no choice.

Well, the only thing that went wrong was that the pictures weren’t stellar, but that’s okay.  I was very proud my steak cooking abilities.  It turned out a perfect medium, which is exactly how I like my steak.  The eggs were great, although not very photogenic.  The best part was the sauce.  To me, it was like a cross between an A1 steak sauce and a barbecue sauce.  It was sweet and spicy (of course because I added extra cayenne), and as stated by Coleen, this would be excellent on a burger!  Nate said it was really good with the yolk from the egg.  I’m guessing since I’m out-of-town all weekend, Nate will try it out on a burger, and maybe more eggs and leftover steak, and let me know how it turns out.

Steak and Eggs with Molasses-Beer Sauce

Steak and Eggs with Molasses-Beer Sauce

Source: Adapted from The Redhead Baker
Servings: 2


For the sauce:
1/2 tbsp olive oil
1/4 medium onion, finely diced
1 clove garlic
1/2 cup ketchup
1/4 cup molasses
1/4 cup apple juice
1 tbsp sugar
1/4 cup lager-style beer
3/4 tsp yellow mustard
1 tsp lemon juice
3/4 tsp Worcestershire sauce
3/4 tsp cayenne pepper
3/4 tsp paprika

For the steak and eggs:
1/2 lb boneless sirloin steak
salt and pepper
1 tsp olive oil
4 eggs


1. Melt the butter in a medium saucepan over medium heat.  Add onions and garlic and saute until onions are soft and translucent, about 5 minutes.  Add remaining sauce ingredients and whisk until combined.  Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, until the sauce is reduced to about 1 cup.  *Sauce can be prepared in advance and refrigerated overnight.

2. Heat grill or skillet to medium high heat. Season the steak with salt and pepper and drizzle with olive oil.  Cook steak for about 5 minutes, flip and cook for another 4-5 minutes for medium-rare doneness.  Remove from heat and let rest.  *If sauce was made in advance, gently re-heat in a small saucepan while cooking the steak.

3. Spray a medium skillet with cooking spray and place over medium heat.  Gently crack two eggs in the pan, leaving yolk intact for over-easy.  Cook until bottom egg white is set, about 2 minutes, and flip.  Cook for another 30 seconds to 1 minute to desired doneness.  Slide out onto serving plate and repeat with remaining two eggs.

4. Thinly slice the steak against the grain and divide among the serving plates.  Top with 1-2 tbsps of the molasses-beer sauce.

See what the other ladies cooked up for this boozy swap!

Eggs Baked Over Sauteed Mushrooms and Spinach

Published April 30, 2012 by jenmatteson

We love “brinner” (breakfast for dinner), however, we rarely utilize this dinner option.  This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it.  Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change.  An added bonus is that this recipe only has 323 calories per serving (makes 4)!

The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid.  Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny.  The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!

Eggs Baked over Sautéed Mushrooms and Spinach

Source: Food and Wine
Servings: 4


olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast


1. Preheat the oven to 350 degrees.  Heat olive oil in a deep skillet.  Add the leek and cook over medium heat until softened, about 3 minutes.  Stir in the butter and mushrooms, cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, about 7 minutes.  Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes.  Add the spinach and stir until wilted, 2 minutes.  Season with salt and pepper.

2. Coat four 1-cup ramekins or small gratin dishes with oil.  Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg.  It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg.  Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny.  Let stand for 2 minutes before serving.  Serve with whole-grain toast.

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