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@phukienoto683: Nên dùng ae nhé.đỡ đau vùng thắt lưng.mát mông,nâng chiều cao#demlotghe #demlotghexehoi #vf6plus

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Friday 21 August 2026 00:16:00 GMT
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Steak & Eggs Breakfast with Roasted Potatoes and Caramelized ONIONS-COOKING WITH BRIGHT EYES Ingredients 2 beef steaks 4 large eggs 3 medium potatoes, diced 1 large onion, sliced 2 croissants 2 tbsp butter 2 tbsp olive oil 2 cloves garlic, minced 1 tsp paprika 1 tsp dried parsley or Italian seasoning ½ tsp black pepper Salt to taste ½ tsp red pepper flakes, optional Instructions 1. Preheat the oven to 425°F (220°C). 2. Toss the diced potatoes with 1 tbsp olive oil, paprika, dried parsley, salt, pepper, and red pepper flakes. 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy. 4. Meanwhile, heat 1 tbsp butter in a skillet over medium heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until deeply golden and caramelized. Remove and set aside. 5. Season the steaks with salt and black pepper. Heat a skillet over high heat with a little olive oil. 6. Sear the steaks for about 3–5 minutes per side, depending on thickness and desired doneness. Add garlic and 1 tbsp butter during the final minute and spoon the melted butter over the steaks. 7. Remove the steaks and let them rest for 5 minutes. 8. Whisk the eggs with a pinch of salt and pepper. Melt the remaining butter in the skillet over low-medium heat. 9. Add the eggs and gently stir until softly scrambled and creamy. 10. Serve the steaks with scrambled eggs, roasted potatoes, and caramelized onions, with a warm croissant on the side.
Steak & Eggs Breakfast with Roasted Potatoes and Caramelized ONIONS-COOKING WITH BRIGHT EYES Ingredients 2 beef steaks 4 large eggs 3 medium potatoes, diced 1 large onion, sliced 2 croissants 2 tbsp butter 2 tbsp olive oil 2 cloves garlic, minced 1 tsp paprika 1 tsp dried parsley or Italian seasoning ½ tsp black pepper Salt to taste ½ tsp red pepper flakes, optional Instructions 1. Preheat the oven to 425°F (220°C). 2. Toss the diced potatoes with 1 tbsp olive oil, paprika, dried parsley, salt, pepper, and red pepper flakes. 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy. 4. Meanwhile, heat 1 tbsp butter in a skillet over medium heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until deeply golden and caramelized. Remove and set aside. 5. Season the steaks with salt and black pepper. Heat a skillet over high heat with a little olive oil. 6. Sear the steaks for about 3–5 minutes per side, depending on thickness and desired doneness. Add garlic and 1 tbsp butter during the final minute and spoon the melted butter over the steaks. 7. Remove the steaks and let them rest for 5 minutes. 8. Whisk the eggs with a pinch of salt and pepper. Melt the remaining butter in the skillet over low-medium heat. 9. Add the eggs and gently stir until softly scrambled and creamy. 10. Serve the steaks with scrambled eggs, roasted potatoes, and caramelized onions, with a warm croissant on the side.
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