Brad Makes Steak "In" Eggs

[Tommy] It's a little early for a beer, Brad.

It's not beer, it's ginger beer, slick.

[lighthearted music]

All right, cool, we going?

[Tommy] Action.

Thanks, Tommy.

Hey, guys, today I'm gonna do a little,

well, I guess we can call it a recipe.

But it's something I like to do

sometimes when I'm in a hurry.

I like to call it the poor man steak in eggs.

It's real simple, there's no real steak involved.

But there is some ground beef.

We scramble some eggs, we make a nice little pocket thing.

I'll show you, it's delicious.

And we'll crisp up some little thin potatoes.

We'll put that in there.

You can fool around, you can use pork,

you can use sausage if you wanted to, like uncased sausage.

This is a beef one,

that's why I'm calling it steak in eggs.

Let's get started, where's the beef?

Yeah, steak and brains.

That's like where mad cow came from

when they were eating their own brains [growls].

First off, we're gonna take a couple potatoes.

And I'm just gonna cut 'em thin.

If you had some leftover cooked potatoes, you can use that.

These are just a fun little size, little golf ball size.

I guess even a little smaller than that.

It's more important that you have them thin

'cause you want them to cook through.

A little bit of salt,

just a little bit of olive oil in here.

We're just gonna give that a little toss.

Okay, real simple.

And then I have a little nonstick skillet.

You don't want one that's all scratched up.

If your nonstick is all scratched up,

get a new one, all right?

It's gonna start leaching off bad things is what they say.

So if you are gonna use nonstick, take care of it.

Otherwise, no bueno.

So we're gonna heat that up, medium high heat.

In the meantime, we're prep our patty

for the steak in eggs.

We just got like a ground beef here.

Like I said, you could use sausage, you could use pork,

you can use venison, you can use whatever you want.

All right, a little bit of salt in there.

Beef likes salt.

Okay, and pretty much,

we're just making like a real thin little hamburger.

'Cause we want it to cook quick.

Let that hang out.

[Tommy] When did you first make this?

I think it was after some kind

of event or party we had at BA,

and we were out drinking that night or something.

And I came in, I was like, I gotta eat something.

I wanted something fast,

but I wanted something was some substance to it.

You know, I didn't want just like an apple or something.

I was like, someone had some leftover ground beef.

And I was like, just give me a little bit.

And this is where it happened.

There was no potatoes involved.

But I thought potatoes would be a nice little addition.

Give it a little more of a complete breakfast.

Let's crisp up the potatoes.

You just wanna lay these all out

'cause you want them to cook kind of quick and crisp up.

Each one will wanna be in touch with the pan.

This is a real easy, you know,

inexpensive kind of fun little recipe.

But there are some steps you gotta do, you know?

Like that, you don't want layers.

'Cause they're raw potatoes, you want them to cook.

While those are cooking up a little bit,

I'm just gonna crack these eggs into the bowl here.

For me, this is a three egger.

You could use two, with a smaller piece.

Really, there's enough real estate in the pan.

But three seems to work out just fine.

And it don't have to be a hangover thing.

You know, that's where it was created, out of necessity.

I like to use a fork, not a whisk.

I'm not trying to make it this big airy thing.

We're almost gonna make the foundation

of cooking these eggs is almost

like a French omelet in a sense.

Where we're gonna go thin,

and then instead of folding it in on itself,

we're gonna fold it in on the beef.

Oh, you'll see.

I'm just gonna give these a little flip, all right?

Yeah, nice, there we go, cooking away.

You don't have to go giving them a good flip.

You get a good char on one side, real cooked through.

I mean, they're basically cooked through now.

But the last thing you want is,

you know, undercooked potatoes.

Nobody likes that.

So what I like to do here is,

I like to put these over to the side like so, okay?

And then kind of cheat the center

so it's gonna be the main heat.

And that's where we're gonna go cook our piece of beef.

I got this little plate here.

This is a plate, you can use anything.

We wanna cook this real quick and then take it out.

So I have something that you can

put your beef on quickly, all right?

You gotta be ready, everyone's ready.

We're gonna go cook this little baby.

All right, we want it hot, hot and fast here.

Yeah, 'cause it's thin, it's gonna cook quick.

That's what we want [laughs].

Yeah, we're gonna let that cook nice.

I mean, we're only gonna flip, you know, once obviously.

But like, we're only gonna really cook the one side.

Get a nice crisp on it, flip it just to kiss it,

and get it off the heat.

Potatoes are gonna continue to carry.

Nice, nice, oh, yeah.

You know, come on.

Tommy, remind me about salad, all right?

Later, when we're plating.

This will be like, yeah, a perfect meal.

It's like this with a little side salad.

So look, yeah.

We're starting to get

a nice little crust on the bottom there.

I want to get a nice crust.

I'll put a little black pepper on the top.

Just a little bit.

All right, nice.

Some people like to put pepper

on the cooked side that you're crisping.

That's fine.

Sometimes I find with black pepper,

you get that hard crust.

It's not the worst thing, but it can get a little bitter.

I'm just gonna pull it off the heat, okay?

Oh, coming in with a little butter.

I'm just gonna let that roll around.

Get on that, get on everything a little bit.

And then we'll flip the little burger.

That's it.

When I flip, I'm just gonna put the potatoes on top.

Like so, oh, yeah.

And then, right off the heat.

Like that.

So that's gonna be our steak part

of our poor man's steak in eggs, okay?

And look, there's nice little beef juices,

a little bit of butter, okay?

Nice, I'm gonna add just a skosh of butter more.

Of butter more, of more butter.

Look, a little bit of butter.

Oh, God.

A little bit of butter, oh, God.

[Tommy laughing]

Take two, just a little bit of butter.

It's already hot, nice temp.

We already got our eggs all ready beaten.

Then look, we're gonna drop the eggs right in.

Yeah, that's the stuff.

Scrape all that out, all right?

No big deal.

Then I like to stir the eggs inside a little bit.

'Cause that's where the bulk of the liquid is.

And then I like to roll it.

This is really important.

Roll it around the outsides.

Kind of like how you would like a crepe.

This is gonna be our wrapper.

So we wanna make a lot of real estate.

I hope everyone's having fun.

A little bit of salt in there.

We got our little patty.

Our little poor man's potato steak in eggs.

And then the next move,

I'm just gonna take the sides.

I'm just gonna do a little flip right onto it, okay?

A little self-contained unit right there.

All right, we'll let that hang out for a second.

And then we'll do a little flip-sky.

We're on low heat now.

Now we're just kind of carrying over,

letting everything marry, let them juices come out.

That's probably some of

the best parts of the steak and eggs.

You're gonna wanna pour that right back in there.

No doubt about it.

When you're going on the nonsticks,

I seen people get in there with fish spats and metal forks,

and that's how you go screwing up.

I hate these things, but you know,

every tool has a purpose.

And this is great for doing things in a nonstick.

Yeah, look at that, huh?

One more quick flip, boom.

About as ugly as it gets.

[Tommy laughing]

But, but, extremely delicious.

And you cut it, we'll get a little plate.

And that's it.

You wanna have someone try it?

[Tommy] Yeah.

[Brad] Ryan, so don't go anywhere.

This is your big moment.

Okay.

All right, we're coming out hot here.

Poor man's steak in eggs.

Now this is kind of it.

You can eat it just like this.

I like the little dash of hot sauce on there.

Whatever you're into.

Ideally, you know, you get yourself a little side salad.

Just a simple little green salad.

[Tommy] I'm supposed to remind you.

Hey, Tommy, I'm good.

[crew laughing]

So back on schedule here.

Ideally, I mean, I would eat this for dinner.

A little side salad, you know?

Jesus Christ, what are you doing?

I'm making a salad.

Oh, my God [laughs].

I don't really know what the problem is.

I'm just saying that's a very

elaborate way to cut an onion.

Well, we wanted it thin, not too much.

We got a little olive oil.

Oh, my God.

See, now that smells nice.

Yeah, get in there.

It does smell nice.

Always season your salads.

A lot of people don't do that.

Toss, toss. Yeah.

Baby spinach, you know?

It wouldn't have been the preferred side salad.

But, you know, any port in the storm.

[Tommy] What's your preferred side salad?

I don't know, Tommy.

[crew laughing]

This one.

Cut it into nice little manageable little bites.

[Ryan] I just wanna taste it at this point.

It kind of looks like an egg and cheese.

It looks like an omelet.

What's it supposed to be?

A poor man's steak in eggs with potato.

It kind of looks like a Hot Pocket, right?

[Brad] A Hot Pocket?

Yeah, which is not a bad thing.

Yeah, a little hot sauce, a little side salad.

Adam doesn't do hot sauce.

Yeah, I do.

You're in rough shape, it's in the morning.

You need something that isn't a bowl of cereal.

It's gonna get you through.

I would say that the burger thing

is really nicely overcooked.

We call it overcooked.

Some cheese would be nice in there though or onions.

I want some sauted onions.

Some nice almost like sweet mushy onion.

Yeah.

Could throw some greens in there, some mushrooms.

You know, whatever you're into.

This could be--

Ryan.

[Adam] Ryan.

All right, Ryan, have a good day.

[all laughing]

You guys suck.

It's an inspiration recipe.

All right, thanks, Brad.

For the poor man and gal.

Get a plate, would ya?

All right, that's it.

Hope some fun with it.

I hope it's inspiring, riff around.

And hope I don't get fired.

Bon Appetite.

Should we arm wrestle again?

No, we're not trying to embarrass you.

[Tommy] What?

She's an arm wrestler.

She just lacks technique, that's all.

She tries to cheat when she gets the wrist curl on ya.

You know what I'm saying?

You can't go curling the wrist.

Everybody knows that, except Ryan [laughs].

[Tommy] There are no rules to arm wrestling.

[Ryan] That's what I said.

Well, that's not true at all, but.

That's how people get hurt, Tommy.