Steak and Eggs Drottot

Today we're making an American style breakfast, something I learned of when heading through the Mists.

A typical American classic breakfast would be something involving eggs, a meat, and some bread. We could do a number of things for this, but I'm thinking some simple Buttered Toast using freshly made bread, with Drottot's Poached Egg, and a Spicy Lime Steak.

In honor of Drottot Lashtail, I'll name this battlefield hearty breakfast Steak and Eggs Drottot. Drottot, this one's for you, and all the hard work you do with those devourer eggs!

For the bread, since all this will be made in a pan, why not fry the bread too?

Bread:

- water (scale to serving size)
- yeast (flour is usually covered in this friendly fungus, but feel free to use other sources)
- salt (pinch)
- flour (scale to serving size)
- cooking oil

Even though we are making this bread by frying, you'll want your pan on low heat, so it can cook all the way through, creating a balance between fluffy and dense.

Proof the yeast in a small amount of water, a pinch of sugar helps feed the yeast, but if you are using baking powder/soda, this is unnecessary. Once proofed, mix in flour.

Between the water and the flour, what you are aiming for is a mixture with a consistency that is almost kneadable, and able to be spread by hand so it is around 1- cm in thickness, ideally round. If using yeast, let this sit for a while before tossing it into the pan, not making a loaf, just look for the dough to have visibly risen.

One dough is risen (if using baking powder, skip that), toss into a pan with oil hot enough to fry, but low enough that it will take a long time to do so.

Flip once bottom is nicely browned, then cook till finished (it should be browned nicely on both sides, using low heat here is key to ensuring the centre fully cooks). Cut as desired, and serve!

I'd like to try making this with Cassava Flour sometime, but its not an ingredient I've yet seen. Comment if you know where I might be able to find some in South Western Ontario!

Sorry, I'm not the greatest at bringing recipes from my head to paper, I kinda just eyeball everything. Please leave suggestions and personal variations in the comments!

Drottot's Poached Eggs:


- eggs (1 per round)
- water (for poaching)
- chili (pinch)
- oil

Typically you would either vortex the water in a pot and drop the egg in, cook till yolk thickens but is still runny.

That won't capture the beauty of the yolk that you see in Drottot's Poached Eggs though, so we're going to use a different method.

Ideally indirect heat is best, but I'll be using very low heat, and silicone egg rounds in a pan.

Grease the rounds, place on pan. Add whole egg to egg round. Add pinch of chili (I'm using cayenne and lime zest, to match the meat) Pour boiling water into heated pan and on top of egg. Try to keep covered, but check often, as different setups will take different timeframes.

Remove from heat once yolk has started to cook, but is still runny. Serve on buttered toast.

Spicy Lime Steak:

- Slab of Red Meat
- Salt (not much)
- Pepper (not much)
- Lime (a spritz, and zest from a single lime for topping)
- Chili (for seasoning and topping)

Get a ziplock bag large enough for your slab of red meat, and put meat inside.

Add to bag your crushed or powdered chilis, I used cayenne, enough lime juice that the slab of meat is well covered when bag is closed, and I added a bit of smoked paprika for flavour. Seal bag.

Let the steak marinate, come back, and grill till desired doneness. I pan fried mine till medium-rare, adding the salt and pepper after having flipped the steak.

Garnish with lime zest and and chili.


And for the finished battlefield hearty breakfast, Steak and Eggs Drottot, something a Charr would kill for!