When I was a road warrior, I used to get drive-thru breakfast sandwiches all the time. You know the one. Now, the steak (that is an interpretation – it was beef) one was my favorite, but let’s be honest: it wasn’t a quality steak; it had American cheese and a pedestrian English muffin. While at the Warrenton Farmers Market, I noticed that Susie’s Scones had a savory cheddar and chive option. Now, you know where I’m going. We are going to give that old guy an update. I also got some chive goat cheese from Happy Creek Cheese to really send the flavor over the moon. I hope you like it.

2 6-ounce thin cut ribeye steaks
Salt to taste
Pepper to taste
Garlic powder to taste
4 tablespoons butter
6 ounces chive goat cheese (from Happy Creek Cheese Co.)
2 cheddar and chive scones (from Susie’s Scones)
2 eggs cooked over easy
2 ounces fresh arugula
A1 sauce to taste

Coat steaks with salt, pepper, and garlic powder on both sides.

Heat skillet to medium high. Add butter and steaks. Cook for 3 minutes on each side.

Top steaks with goat cheese and let rest for 10 minutes.

Cook eggs over easy.

Heat scone.

Assembly:
Split scone
Bottom scone
A1 sauce
Arugula
Steak and goat cheese
A1 sauce
Top scone