Steak and Hash Brown Eggs with Broiled Tomatoes

Preheat broiler, place the rack at the center.

Prep the tomatoes. Season the seeded tomatoes and arrange on a baking sheet or broiler pan. Drizzle cavities with EVOO. Season with salt and pepper. Pulse the processed herbs and garlic and fill the cavities of tomatoes. Top with more EVOO. Broil on center rack until brown at edges and the tomatoes begin to slump a bit, around 6-8 minutes.

Preheat cast iron skillet over medium high heat.

Pat steaks dry and season with salt, pepper and 1 t granulated garlic.

Shred potatoes on box grater (or in processor).

Heat a 12-inch nonstick skillet over medium to medium-high heat with 2 T olive oil, 2 turns of the pan, add butter and melt into oil, add potatoes in four even mounds and season with salt, pepper, 1 t granulated garlic and the granulated onion, 2t. Turn and brown for 12-15 minutes to form four large hash brown.

Whisk up the eggs and mustard and pour over the potatoes. Cover and set the eggs for 2 minutes or so. Quarter and serve as 4 wedges.

Meanwhile, spray a hot cast iron skillet with non-aerosol cooking spray. Grill the steaks for 7 minutes for medium, turning after 4 minutes. Remove from the hot pan and rest on plates for 2 minutes. Add a wedge of potatoes and eggs and a tomato alongside and serve.