Steak Eggs Goat Cheese  In Italy, as in the United States, steak
and eggs are a classic combination. But while you’ll most often
find the dish on breakfast menus here, Italians would be more
likely to eat it at lunchtime, their most substantial meal of
the day. Serve this recipe from Giada at Home: Family Recipes
from Italy and California (Clarkson Potter, 2010) by Giada De
Laurentiis on a bed of greens, such as arugula, and serve slices
of rustic bread alongside to sop up the runny yolk and meat
juices. Steak, salad, egg, and bread—what more could you want,
any time of day?  Grilled Tuscan Steak with Fried Egg and Goat
Cheese Recipe from Giada at Home  4 servings  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   Season the steaks with
salt and pepper. Sprinkle both sides of each steak with the
herbes de Provence. D