WHAT HOTELS DON'T SHOW YOU BACKSTAGE

Ingredients

• 1 piece Butter Croissant (store‑bought or freshly baked, split in half lengthwise)
• 2 tablespoons Granulated Sugar (for caramel glaze)
• 2 tablespoons Unsalted Butter (cut into cubes, for caramel glaze)
• 2 tablespoons Heavy Cream (adds shine to caramel glaze)
• 8 oz Ribeye Steak (room temperature, trimmed)
• 1 teaspoon Kosher Salt (season steak)
• ½ teaspoon Freshly Ground Black Pepper (season steak)
• 1 tablespoon Olive Oil (for searing steak)
• 2 pieces Large Eggs (room temperature for sunny‑side‑up)
• 1 large Potatoes (peeled, boiled, mashed)
• 2 tablespoons All‑Purpose Flour (bind potato cakes)
• 1 piece Egg (for potato cakes) (lightly beaten)
• ¼ cup Vegetable Oil (for frying hash browns and potato cakes)
• ¼ cup Onion (finely diced, mixed into hash browns)
• ½ teaspoon Salt (season hash browns)
• ¼ teaspoon Black Pepper (season hash browns)

Instructions

1. Prepare Caramel Glaze

   In a small saucepan over medium heat melt the granulated sugar until it turns amber, then whisk in the butter cubes until smooth. Remove from heat and stir in heavy cream; set aside.

   Time: PT5M

   Temperature: Medium heat

2. Glaze the Croissant

   Place the split croissant halves on a baking sheet, brush the caramel glaze generously on the cut sides, and bake in a pre‑heated 350°F oven for 4‑5 minutes until the glaze is glossy and the croissant is warm and slightly crisp.

   Time: PT5M

   Temperature: 350°F

3. Season and Sear Steak

   Pat the ribeye dry, rub with kosher salt, black pepper, and a drizzle of olive oil. Heat a skillet over high heat until smoking, add the steak and sear 3‑4 minutes per side for medium‑rare (internal temp 130°F). Let rest 5 minutes before slicing.

   Time: PT8M

   Temperature: High heat

4. Make Hash Browns

   Grate the potato (or use pre‑shredded), squeeze out excess moisture, mix with diced onion, salt, and pepper. Heat vegetable oil in a skillet over medium‑high heat, add the mixture, press flat, and cook 4‑5 minutes per side until golden and crispy.

   Time: PT10M

   Temperature: Medium‑high heat

5. Prepare Potato Cakes

   In a mixing bowl combine mashed potato, 2 tbsp flour, 1 beaten egg, and a pinch of salt and pepper. Form into 4‑5 small patties. Heat vegetable oil in a skillet over medium heat and fry each side 3‑4 minutes until golden.

   Time: PT10M

   Temperature: Medium heat

6. Cook Sunny‑Side‑Up Eggs

   In a clean skillet, add a thin layer of butter or oil over low heat. Crack eggs gently, keep yolks intact, and cook 2‑3 minutes until whites set but yolks are still runny. Season with a pinch of salt.

   Time: PT3M

   Temperature: Low heat

7. Plate the Breakfast

   Arrange the caramel‑glazed croissant halves, sliced ribeye, two sunny‑side‑up eggs, a serving of hash browns, and two potato cakes on a warm plate. Optionally garnish with fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g