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Steak and eggs facts for kids

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Steak and eggs
Wagyu rump steak and eggs - Jones the Grocer, Chadstone.jpg
Steak and eggs
Course Breakfast brunch and dinner
Region or state Global cuisine
Serving temperature Hot
Main ingredients beefsteak and eggs

Steak and eggs is a yummy and filling meal that brings together two main ingredients: beef steak and eggs. People often enjoy it for breakfast or brunch, but it can also be a great dinner! It's a classic dish known for being hearty and delicious.

What's in It?

You can make steak and eggs with different kinds of beef steak. Some popular choices are rib eye, strip, sirloin, and flank steaks.

Besides the main ingredients, chefs often add other tasty things. These might include bell peppers, garlic, onions, and butter. People also use salt, pepper, hot sauce, and other spices to make it flavorful.

Sometimes, people serve steak and eggs with different sauces. These can be steak sauce, Worcestershire sauce, or chimichurri.

Different Ways to Enjoy Steak and Eggs

There are many fun ways to eat steak and eggs!

  • You can have them in a sandwich, like a steak and egg sandwich.
  • Some people like an open sandwich version, where the steak and eggs are on top of a slice of bread.
  • Another popular twist is steak and Eggs Benedict. This combines the classic steak and eggs with the creamy sauce and poached eggs of Eggs Benedict.
  • You can even find a steak and egg salad. This usually has fresh greens like arugula, poached eggs, and slices of steak.

Steak and Eggs in History

Steak and eggs has a special place in some famous traditions!

Astronauts' Breakfast

This meal is the traditional breakfast for NASA astronauts. The very first American in space, Alan Shepard, ate steak and eggs before his flight on May 5, 1961. It's a way to give them a strong, filling start to their important missions.

Marine Corps Tradition

The United States Marine Corps also has a custom of eating steak and eggs. It's their usual breakfast before they land after a mission or training exercise.

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