6 strip steaks, 1/2-inch thick
1 large garlic clove, cut in half
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground red chile pepper or paprika
6 (1-inch) slices sourdough or country bread
1/3 cup bacon fat or butter
Rub both sides of steak with garlic; sprinkle with half of salt, pepper and chile pepper. Cook steaks on hot griddle, turning once, until browned, 2 to 3 minutes per side or until done.
Push steak to side of griddle to keep warm while cooking eggs.
Tear out the center of each bread slice, leaving 1/2 inch around edge. Reserve centers.
Heat bacon fat on a griddle. Place bread rings on the griddle. Break 2 eggs into each ring. Sprinkle with remaining salt, pepper and chile pepper. Cook 2 to 3 minutes. Place bread centers on grill to toast.
Turn bread filled with eggs and toasted centers. Cook 1 to 3 minutes or until done. Serve eggs in toast along with breakfast steaks.
Makes 6 servings.