Make and serve an entire breakfast in a single skillet. Not only do all the flavours mingle together, but it cuts down on the dishes you’ll have to wash.

Yield: Serves 4.



  • 1/2 lb (0.25 kg) strip loin steak
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 1 cup cubed peeled butternut squash (1/2 inch)
  • 1 cup cubed unpeeled yellow potato (1/2 inch)
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup sliced shiitake mushrooms
  • 1/4 cup sliced shallots
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 4 large eggs
  • 1/4 cup crumbled blue cheese
  • Fresh parsley leaves


  1. Preheat oven to 400°F.
  2. Sprinkle steak with salt and pepper.
  3. Heat oil in a 10 inch cast iron frypan over medium-high heat. Add steak and cook to desired doneness. Remove from heat. Transfer steak to a plate and cover with foil; set aside. Do not drain off excess fat from frypan.
  4. Return frypan to medium heat. Add squash and potato; sauté for 10 minutes. Add tomatoes, mushrooms, shallots and garlic; sauté for 2 minutes. Add wine and cook, stirring, until wine is almost evaporated. Crack eggs on top of mixture in frypan. Remove from heat.
  5. Bake until eggs are set, about 8 minutes.
  6. Meanwhile, uncover steak and transfer it to a cutting board; slice steak into thin slices. Place steak on top of mixture in frypan. Top with blue cheese and parsley.
Nutritional analysis per serving:

321 calories, 16.2 g fat, 23.1 g protein, 15.3 g carbohydrate, 2.8 g fibre, 521 mg sodium

*Ingredient not included in nutritional analysis.