When it comes to Holiday entertaining, dishes that you can prep or (even better) make ahead of time are key. Who really wants to spend all their time stuck in the kitchen while the guests are enjoying each other’s company?
True, your food and hosting is a gift to your guests, but your presence is a gift that is even more treasured. For me, it’s so easy to get stuck in that rut, making sure everything is perfect and loosing sight of the real reason everyone is there: to spend time, quality time.
That’s where make ahead dishes come in so handy.
We love it when things just need to be set in motion once the guest arrive. That way, we don’t have to stress, and what needs to be done can easily be taken care of over a kitchen conversation.
This breakfast braid is just such a dish. It can be made the night before, so all you have to do its let it come to room temperature and bake it.
How’s that for easy and no mess? (Because last-minute kitchen messes are the worst!)
Beef is a great meat choice for a crowd because it is so versatile. Roasts are our go-do dinner when it comes to serving a group. They’re easy to cook, provide a lot of food and the flavors can be adjusted to suit any taste. While it’s easy to think of steaks only during the summer, for grilling, they can be a fun and unexpected addition to your Holiday table.
And, not just the dinner table! Your guest will sure be surprised and impressed to see this rendition of the classic steak and egg breakfast in the brunch spread.
Strips of medium-well steak provide a nice, juicy surprise, and eggs, onions and peppers really pump up the flavor inside this whole wheat braided bread.
There are many steaks you could use for this braid, but we opted for a sirloin tip steak. The sirloin tip is a tender cut, perfect for just a light cooking to medium-rare before tucking in the braid. Keeping the meat more medium-rare at first means that you will still have tender, lightly pink steak when your braid comes out of the oven.
This week, Sunday Supper is partnering with Beef Checkoff to showcase the versatility of beef for your Holiday entertaining needs. Keep up with Beef Checkoff on Facebook, Twitter and Pinterest for more great recipes, tips and any beef questions!
This post is sponsored by The Beef Checkoff. All opinions are our own.
- 1 tsp butter
- 6 eggs, beaten slightly
- 1 tsp salt
- 1 medium onion, quartered and sliced
- ½ small green pepper, diced
- ½ lb sirloin tip beef steak
- 1 tsp salt
- ½ tsp pepper
- 1 c warm water (100-105F)
- 2 tsp sugar
- 2 tsp active dry yeast (just shy of 1 package)
- 1 Tbsp olive oil
- 1 tsp salt
- 2 ¼ – 2 ½ c white whole wheat flour (or unbleached all purpose*)
- 1 Tbsp milk (to brush before baking)
- Heat ½ tsp butter in a cast iron skillet over medium heat. Add beaten eggs. Sprinkle with 1 tsp salt and cook, scraping the bottom of the pan with a spatula, until the eggs are fluffy and dry, 2-3 minutes. Spread the cooked eggs on a plate to cool. (Do not cover; we want the eggs to stay dry.)
- Add ½ tsp butter to the skillet. Add onion and green pepper and saute over medium heat until golden and soft, 4-5 min. Transfer the onion mixture to a paper towel-lined plate, to let cool and remove any excess moisture.
- Increase the heat to medium high. Season the steak with 1 tsp salt and ½ tsp pepper. Place the steak in the skillet and cook 4 minutes, undisturbed, on the first side. Flip the steak and continue to cook 3-4 minutes on the second side. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Once the steak has rested, slice it into thin strips. (The steak should be cooked to a medium, pink done-ness.) Let the steak strips cool on a plate as you prepare your bread dough.
- In a large bowl, dissolve sugar in warm water. Sprinkle the yeast over the sugar water and let stand 5 minutes, until foamy.
- Add oil to the yeast mixture and mix to combine.
- Add 2 c flour and salt. Mix until a soft dough forms. (*If using un-bleached all purpose flour, you may need up to ½ c more flour to achieve a soft dough.)
- Turn the dough out onto a floured surface and knead for 10 minutes, until a soft and slightly tacky dough forms, adding the last ¼ - ½ cup of flour as needed to keep the dough from sticking to your hands or the counter.
- Shape the dough into a ball and place it in a clean, greased bowl. Cover with a damp towel and let rise in a warm, draft-free place until doubled in bulk, 30-45 min.
- Turn the dough onto a lightly floured surface. Roll the dough into a rectangle 13” x 10” and roughly ¼” thick. Place your rolled out dough on a piece of parchment paper (for easy transferring to a baking sheet) or directly on a greased baking sheet.
- Place steak strips down the center third of the dough rectangle, leaving ¾” of a dough border on the top and bottom. Top the steak with the scrambled eggs. Finish it off with the onion mixture.
- Make slits in the dough on either side of the filling, roughly 1” apart.
- Start braiding from the side furthest from you. Fold the top dough border over the filling. Then, fold the strips you just cut over the filling, alternating sides. Stop a few strips before the bottom. Fold the bottom border over the filling, like you did for the top, and fold the first two strips on the bottom up, like you are starting a new braid. Then, finish the braid from the top section, covering the strips you just folded over.
- Place the finished braid (with the parchment paper, if using) onto a baking sheet.
- At this point you can cover the braid loosely with plastic wrap and refrigerate it overnight or up to 8 hours. Remove the braid from the refrigerator 1 hour before you want to cook it, so it can come to room temperature and rise.
- Continue with the preheating step (step 2) below.
- To bake the braid immediately, loosely cover the bread with a damp towel and let rise in a warm, draft-free place until puffy, 30 min.
- Towards the end of your rising time, preheat your oven to 375F.
- Brush the risen braid with 1 Tbsp milk and place it in the oven.
- Bake for 20-25 minutes, until puffy and golden. (The internal temperature should read at least 180F when it is done.)
- Serve the braid warm or room temperature with steak sauce, if desired.
For more delicious beef recipes for your Holiday table and for everyday, check out the links below from this week’s #SundaySupper contributors and follow the Sunday Supper Beef Pinterest Board.
- Bacon Wrapped Filet Mignon by MealDiva
- Chipotle Beef Taco Bites by Feed Me, Seymour
- Mini Beef Wellingtons by Bobbi’s Kozy Kitchen
- Pepper Steak in Wonton Cups by Flavor Mosaic
- Philly Cheesesteak Dip by Life Tastes Good
Brunch or Breakfast for a Crowd
- Beef Sausage, Egg and Cheese Roll Ups by Daily Dish Recipes
- Beef Tenderloin Benedict by Cindy’s Recipes and Writings
- Chicken Fried Steak by kimchi MOM
- Potato Pancakes with Filet Mignon and Fried Eggs by Peanut Butter and Peppers
- Steak and Egg Breakfast Braid by Curious Cuisiniere
- Awesome Avocado Steak Tacos by Cooking Chat
- Beef Tenderloin with Gorgonzola Sauce by That Skinny Chick Can Bake
- Cider Beef Stew by Magnolia Days
- Slow Cooker Beef Barley Soup by Shockingly Delicious
- Steak & Mushroom Pie by The Messy Baker
- Beef and Bean Enchilada Bake by The Foodie Army Wife
- Braised Beef Ravioli by Family Foodie
- Mom’s Lasagna by Alida’s Kitchen
- Mozzarella Stuffed Meatballs by Casa de Crews
- Skillet Steak Fajitas by Crazy Foodie Stunts
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