Source: Giada De Laurentiis, Everyday Italian, 2008

• 4 8 oz rib-eye steaks
• kosher salt
• freshly ground black pepper
• 2 tbsp herbs de provence
• 2 tbsp, plus 2 tsp extra virgin olive oil
• 4 eggs
• 2 ouces goat cheese, crumbled
• 2 tbsp chopped fresh parsley leaves

Preheat BBQ or place a grill pan over medium-high heat. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Allow meat to reach room temperature. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest for at least 10 minutes.

Garnish : In a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.

Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve. Enjoy!