Hanger Steak With Poached Eggs & Salsa Verde | Wild Fork
Top juicy hanger steak with poached eggs and bright salsa verde for a steak-and-eggs brunch. Discover this bold breakfast-for-dinner idea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- QTY 1 ½ Lb. WFF Hanger Steak, thawed
- QTY to taste WF Coarse Sea Salt
- QTY 6 cubes Dorot Parsley
- QTY 6 cubes Dorot Cilantro
- QTY 2-3 cubes Dorot Garlic
- QTY 1 WF Naan Bread
- QTY 1 WF Avocado Mash, thawed
- to taste WF Flake Sea Salt
- 1 Tbsp. Olive Oil
- 4 Eggs
- Water, vinegar
- 2 Tbs. Red Wine Vinegar
- ¼ cup olive oil
- 1 tsp. Anchovy paste (optional)
- Coarse Black Pepper, to taste
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