By Dane Feldman
Photo by Dane Feldman.
Today is a very special edition of Sunday Brunch because it is Mother’s Day. My mother, like most, is rather particular and prefers not to set foot in a restaurant on Mother’s Day. So, I do my best to prepare something I know she’ll appreciate. In this case, that something is medium rare skirt steak, sunny side up eggs, and good ole kir royale, which is her favorite of the classic champagne cocktails.
What you’ll need for steak and eggs:
2 lbs skirt steak
1/2 cup teriyaki sauce
1/4 cup soy sauce
Combine the teriyaki sauce, soy sauce, and some black pepper in a dish. Place the steak in the sauce and flip it over to coat. Let marinate for about an hour before grilling.
Grill the steak to preference–my mom likes it medium rare.
When the steak is almost done, fry the eggs sunny side up in the olive oil in a skillet. Plate the steak and eggs and crack a little bit of black pepper to taste over the yolk. Break the yolk so it runs into the meat and sauce before serving.
What you’ll need for the kir royale:
2 1/2 oz champagne
3/4 oz creme de cassis
Pour the champagne into a flute and add in the creme de cassis. Serve without stirring.