• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Thinly slice chives.

• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To an unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
• Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
• Add Parmesan to potatoes and cook 2-3 min.

• Meanwhile, trim and discard bottom 1-inch from asparagus. 
• Divide asparagus into 4 bundles (8 bundles for 4 servings). Carefully wrap 1 bacon strip around each bundle.
• To an aluminum foil-lined baking sheet, transfer bacon-wrapped asparagus. Season with pepper.
• Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**

• While the veggies roast, pat steak dry with paper towels, rub evenly with Dijon, then season with half the Montreal Spice Blend.
• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 4-7 min per side or until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Wipe pan clean, heat 1 tbsp (2 tbsp) butter over medium-low. Swirl pan until melted.
• Crack in 2 (4) eggs. Season with remaining Montreal Spice Blend. Pan-fry, covered, 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
• Sprinkle with half the chives from step 1. 

• Thinly slice steaks.
• Divide asparagus, roasted potatoes and steak between plates.
• Place an egg on top of each steak.
• Sprinkle remaining chives over potatoes.

If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.**