65. East Coaster Steak and Eggs From Old Fort Lauderdale Breakfast House
As a countdown to the Best Of Broward/Palm Beach 2012, coming in June, Clean Plate Charlie is serving up 100 of our favorite dishes in South Florida. Send your own nominations to Melissa.McCart@BrowardPalmBeach.com.
No. 65: The East Coaster Breakfast
There are a lot of reasons the steak and eggs here are so damned good. There's the perfectly poached eggs, the thick-cut bread slathered in butter, and the side of cheese grits or crispy-as-hell potatoes. Yeah, all those things are fantastic. But this breakfast is about a hunk of beef that will mule-kick any hangover. Here, it's a baseball-cut sirloin. Not a wimpy filet or a tough-to-chew strip. A sirloin, the perfect balance between lean
and flavor, cut into a shape more akin to a filet. Order it rare and let
it bleed into the yolk from those runny eggs. Yeah. Now sop it up with
that bread. Hangover: busted.
Eric Barton is editor ofNew Times Broward-Palm Beach
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