I am about to commit a recipe developer sin and admit to you one of my deepest, darkest secret. I am not a natural cook when it comes to savory dishes. There, I said it! Now before you go about skillfully shish-kebabing me over a well-prepped grill, hear me out. No one is good at everything. I am an excellent sweets baker, drink mixer, flambo the heck out of a creme brulee sort of gal. But when it comes to creating a knock-your-socks-off dinner, I’m ‘eh’. Okay, okay. I am a little better than ‘eh’, but it took a long time to get here. My lovely family and friends have had to sit through more burnt, unflavorful dinner parties than they would freely admit. And true story, the first meal I cooked for my (now) husband gave him food poisoning. That was the night I learned the proper internal temperature for Chicken Piccata.
Thirteen years (and plenty of trial & error) later, I now can proudly boast that I am a sufficient savory cook. And isn’t that the wonderful thing about cooking? It’s not a one time, all your eggs in one basket scenario. It evolves. It grows. It takes years to perfect. All the while, you get to eat! I personally have loved every single over-spiced bite that I have had to swallow because I learned. So my friends, do not get discouraged if that Pinterest recipe you finally decided to try looks nothing like the picture you pinned to your meticulously curated board. Have fun and keep cooking. And remember, the food stylist who created that heavenly dish has eaten their fair share of burnt salmon and undercooked pasta. With that said, let’s try something new together, shall we? Taking inspiration from one of my favorite chefs, Angel Adoree (seriously, check her out), here is my take on a Beefsteak Egg Bake. Simple and easy to prep, it’s a delicious, hearty, and versatile meal. Follow along with my video recipe tutorial or bookmark the recipe card below for a rainy day…
