Chef Big DA high-performance breakfast featuring dry-aged sirloin, soft-scrambled eggs infused with spicy 'nduja, and a bright salsa verde to cut through the richness.
Whisk the eggs and heavy cream in a small bowl until fully emulsified and no streaks remain. Set aside.
In a mortar and pestle or small bowl, combine minced parsley, capers, and lemon juice to create a vibrant salsa verde. Ensure the acidity is sharp to balance the upcoming fats.
Pat the sirloin bone-dry. Season aggressively with kosher salt. Heat a cast-iron skillet over high heat until it begins to smoke slightly. Add olive oil and sear the steak for 3-4 minutes per side for medium-rare. Remove and let rest.
Do not touch the steak while it sears; you need that crust.
In a separate non-stick pan over medium-low heat, add the 'nduja. Stir until it breaks down into a vibrant, spicy oil. Pour in the egg mixture.
Using a silicone spatula, gently fold the eggs into the 'nduja oil, creating soft, creamy curds. Remove from heat while they still look slightly wet—the residual heat will finish the job.
Low and slow is the only way to treat an egg.
Slice the rested steak against the grain. Plate the 'nduja scramble alongside the beef and drizzle the salsa verde over the top for a stunning finish.
The secret here is the 'nduja emulsion. It’s a high-lipid, high-heat spread that melts into the eggs, creating a velvet-like viscosity that standard butter simply cannot match. Ensure your cast iron is screaming hot before the steak hits to achieve a proper Maillard reaction without overcooking the interior. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.