Grilled Tuscan Steak with Fried Egg and Goat Cheese

• 4 (8-ounce) rib-eye steaks
• Salt and freshly ground black pepper
• 2 tablespoons herbes de Provence
• 2 tablespoons plus 2 teaspoons olive oil
• 4 large eggs
• 1/4 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh flat-leaf parsley leaves

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Season the steaks with salt and pepper.
3. Sprinkle both sides of each steak with the herbes de Provence.
4. Drizzle with 2 tablespoons of the olive oil.
5. Grill for 6 to 8 minutes per side for medium-rare.
6. Remove the steaks from the heat and allow to rest.
7. Meanwhile, in a medium skillet, heat the remaining 2 teaspoons olive oil over medium-high heat.
8. Crack the eggs directly into the pan and season them with salt and pepper.
9. Cook until the egg whites are set, 2 to 3 minutes.
10. To serve, place the steaks on 4 serving plates.
11. Carefully top each steak with an egg.
12. Sprinkle with the crumbled goat cheese.
13. Garnish with the chopped parsley and serve.

salt, herbes, olive oil, eggs, goat cheese, flatleaf

Taken from www.epicurious.com/recipes/food/views/grilled-tuscan-steak-with-fried-egg-and-goat-cheese-386868 (may not work)