The Clever Ingredient Swap For A Richer Steak-And-Eggs Dish

For a filling breakfast with a decadent twist, it's hard to beat steak and eggs. Packed with protein, the pairing of beef covered with a runny yolk delivers a richness that's truly mouthwatering. The dish became a breakfast icon by way of Australia's cattle industry, and now it's ready for even more clever reinterpretations.

An especially creative way to change up the classic is to swap the egg from chicken to quail. Although smaller than chicken eggs (around ¼ the size), quail eggs pack in an extra bold character. They offer more yolk per egg, meaning an extra dose of that delectable, gooey richness. With the added yolk, there's also a bit more fat, upping the moisture and flavor of the dish.

And sure, you'll need to fry or poach eight eggs at once rather than two — but the compact topping also aesthetically signals a more luxurious feel. You can place a small egg on each steak slice, or simply serve the whole batch alongside, letting diners dig into a reinvented take on the time-tested classic.

Although less common in the United States, quail eggs are a popular Asian snack you can actually get at Costco. So when shifting steak and eggs to a quail rendition, take the opportunity to rethink the dish with new culinary influences. For instance, in Vietnam, there's Bò né — a steak platter that comes with marinated beef, eggs, onion, pâté, tomatoes, and a piece of baguette, all served on a hot pan. The dish is juicy and flavorful, with the bread a central component to sop up all the flavors. And especially since quail eggs are popular in the Southeast Asian country, they're a natural incorporation into the meal.

Alternatively, quail eggs are also commonly enjoyed in Japan, where you'll find them as an eye-catching component of bento lunch boxes, stews, stir-fries, and more. So lend your steak and eggs an East Asian spin by crafting it into a donburi; a small rice bowl topped with rare or medium-rare steak. Garnish with a few quail egg yolks, and mix up the bowl's rice and beef together into an especially decadent, yolky texture.

And finally, you can always craft a more American-style steak and eggs, but still incorporate Asian flavors. Top the dish with a delicious chili oil, a Japanese yakiniku sauce perfect for beef, or the vibrant flavors of a Vietnamese nuoc cham. Of course, don't forget to use top sirloin, the absolute best cut for steak and eggs. The quail eggs will really add richness to this lean cut.