Steak and Egg Breakfast Stackers

This recipe epitomizes our partnership: combining great ideas to make a sensational meal! In this one, we combine Rachel's classic carrot cakes (perfect with Passover on the horizon!) and Anna's Steak and Eggs for a delicious breakfast tower. This one is sure to impress even the fanciest bruncher. Carrot Cakes: What You’ll Need

- 1 lb of rainbow carrots

- ¼ cup of ghee for searing

- 1 tsp cumin

- 1 tsp chili powder

- 1 tsp salt

- 1 tsp pepper

- 1 tsp paprika

- 3 tsp garlic (go for it! It’s delicious)

- 1 cup thinly sliced onion

- 3 eggs

Steak and Eggs: What You’ll Need

-1 Pre Beef Ribeye

-1 TBSP Olive Oil

-2 tsp Salt and Peppers

-1 egg

Carrot Cakes: What We Did

1. Preheat the oven to 400 degrees.

2. Shred the carrots into thin slices using a spiralizer, food processor or cheese grater.

3. Combine sliced carrots, sliced onions, spices, and three eggs in a large mixing bowl.

4. Get messy! Toss together with your hands until thoroughly combined.

5. Heat your ghee over medium high heat until it’s just starting to simmer.

6. Form carrot mixture into small patties in your palms and sear in oil, 3 minutes per each side until a nice golden brown. Don’t crowd the pan! Cook in a small batches of 3 to 4 cakes at a time.

7. Place on a greased baking pan in one even sheet. Finish off in the oven for 12-15 minutes, flipping halfway.

Steak and Eggs: What We Did:

1. Heat a grill pan to high heat.

2. Pour olive oil on one side of steak. Season with salt and pepper. Let rest for 5 minutes.

3. Place the seasoned side down on the hot grill. Season the other side with olive oil, salt and

pepper.

4. Sear for 4 minutes, then flip the steak. Sear the other side for 4 minutes.

5. Remove to a cutting board and let the steak rest under tinfoil for 5 minutes.

6. While the steak is resting, heat a skillet to medium high heat. Spray the pan with nonstick

spray. Crack the egg into the pan and cook for about 4 minutes, until the yolk is as runny as

you like.

7. Put the carrot cake down on a plate, top with steak and egg.