Instructions
Preparation
- Pound the steaks flat and season with salt, pepper, bay leaves and a sliced clove of garlic.
- Heat a pan with a splash of olive oil and a crushed clove of garlic. Add the rice and stir briefly. Add the stock cube and two cups of water and simmer until the water has evaporated and the rice is cooked.
- Peel the potatoes and cut them into chips. Deep-fry the chips until golden brown and drain on kitchen paper.
- Heat a frying pan with butter and oil, cook the meat on both sides. Deglaze the pan with a splash of white wine, add a spoonful of mustard and stir well. Let it reduce briefly and turn off the heat.
- Fry the eggs in a little butter.
- Serve the meat in the centre of the plate, pour the sauce over it and place a fried egg on top. Serve the rice on one side of the plate and the chips on the other. Bom apetite!