Posted by: Erica Retrochef | October 13, 2014

Steak ‘n Egg Pie

There was a great brunch restaurant that Buzz and I loved when we lived in Boston. He always joked about one day ordering steak and eggs with a side of steak and a side of eggs — joked for years, in fact, and then finally one day did it. It was a lot of food, and the waitress thought we were absurd, but he was pretty happy.

And so any chance to try steak and eggs… such as this steak ‘n egg pie… he’s generally in favor of.

recipe

4 eggs
1 lb. minced steak
1 tablespoon flour
Mustard
16 oz. tin of spaghetti
2 oz. grated cheese
Crushed cheese jatz biscuits

Make the “pastry-less” pie-casing by combining mince with 1 beaten egg, flour and salt. Press into 9″ pie dish. Bake blind for 10 minutes. Beat remaining eggs with seasoning; stir in spaghetti and cheese. Fill casin and sprinkle with crushed cheese jatz. Bake 20 minutes or until filling sets. Serve with vegetables … serves 5-6.

Believe it or not, the first time I read through this recipe I completely overlooked the tin of spaghetti. I was wondering what the hell a jatz biscuit is. Apparently it’s a Jatz biscuit with delicate cheese flavor, as I learned from this great Jatz commercial…

Additional Googling seems to indicate that a Jatz biscuit is essentially a Ritz cracker. I’ve therefore assumed that a reasonable modern, American substitute for the Australian Jatz biscuits will be Cheez-its.

Having passed that obstacle, I’m now confounded by “mustard” — how much? Prepared or dry? WHY MUSTARD?

ingredients

So here we have ground beef, eggs, canned spaghetti, cheese Jatz biscuits, and a small toddler attempting to steal the cheese Jatz biscuits.

meat

Leaving the cracker-loving boy to the pile of crackers, I mixed up the meat crust makings.

filling

While that baked, I mixed… canned spaghetti, cheddar cheese, eggs, and dry mustard.

Ergh.

crust

After the crust had pre-baked for ten minutes, it had leaked a fair amount of liquid and goop, and there was a big bubble of steam trapped under the center. I drained it off, but the crust had also shrunk slightly and didn’t fit tightly in the pan anymore.

And it got weirder.

crumbs

The spaghetti-egg-cheese stuff was poured into the meat crust. Jatz biscuits were sprinkled all over the top. And a backup dinner was started, based on what we expected to come out of the oven…

serving

Steak and eggs is supposed to be a simple, straightforward meal — good quality beef topped with fried eggs, not-quite-cooked yolk dribbling over everything. This… has canned spaghetti and cheese and crackers in a hamburger crust, and the eggs are kind of a cheat since they’re mixed in the filling and wouldn’t be noticed if I didn’t remember putting them in.

And sure, I could get over the inaccurate name if the flavor was any good. But this is bland tomato goop and squishy noodles on top of bland hamburger. It doesn’t really showcase eggs as a flexible and delicious ingredient, so I’m quite surprised anybody decided to put their company’s name on it. Unless maybe this is a clever strategy by the competitors of Sunshine Eggs — ha!

After a few bites, we had pizza for dinner.

The absurd Sunshine Eggs advertisement was posted by Vivat Vintage on Tumblr.

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Responses

  1. The very model of ‘a hot mess’. Canned spaghetti condemned this from the very start.

    • Indeed. And it was pretty far downhill from there…

  2. A waste of food.

    • We ended up scraping the spaghetti goop out and using the hamburger crust for sandwich filling. It’s always disappointing when the recipe is really inedible, rather than just unenjoyable.

  3. The texture might have been a little better if you’d used regular canned spaghetti instead of those pasta stars in sauce, but there’s a serious lack of seasoning in the recipe. I can only imagine the households that served this used tons of catsup at the table.

    • How would putting ketchup on this make it better?!?

  4. I love Jatz but you can’t get them in cheese flavour anymore (pity – I assume they’d be awesome)

  5. I like the idea of the ‘meat crust’. I wonder how that would be, with a half-frittata recipe, baked into the pie crust? Like a shirred egg / meat loaf…hmmmm.


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