Dutch Pancake, Steak-And-Eggs-Style

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   1. Prepare eggs: Melt butter in a small, lidded saucepan over lowest heat. In a small bowl, vigorously whisk eggs and half-and-half until well combined. (Mixture should be a uniform golden yellow, not streaky.) pour eggs into saucepan and stir gently. Cook, stirring mixture every couple of minutes, until eggs are gently cooked, still creamy and a bit loose, 12-15 minutes. Remove saucepan from heat and cover. (Should you need to keep eggs warm a bit longer, make a double boiler by filling a large saucepan with 1/2 inch water. Bring water to a simmer, then set small covered saucepan containing eggs inside larger pan.)

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   2. Prepare steak: Turn on broiler. Season both sides of steak generously with salt and pepper, then place on a small baking sheet. Scatter scallions on top of and around steak and place under broiler. After 3 minutes, remove scallions and set aside. Flip steak, place back unter broiler and cook 3 minutes more. Remove steak from broiler and let rest about 10 minutes before slicing thinly, against the grain. reserve drippings from pan.

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   3. Prepare pancake (from rhubarb compote recipe). Spoon scrambled eggs into center of pancake, top with slices of steak, drippings from broiler pan and scallions. Season with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

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