• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch dice. Mince chives.

• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if desired. Remove pot from heat; cover to keep warm.

• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Remove pan from heat. Add garlic herb butter; stir until melted and spoon over steak until coated. • Transfer steak to a plate to rest, pouring remaining garlic herb butter from pan over steak. Tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• To sheet with roasted potatoes, add Parmesan cheese and as much truffle seasoning as you like; toss to combine. • Reheat sauce over medium-low heat, stirring occasionally. • Slice steak against the grain. • Divide steak, eggs, and potatoes between plates in separate sections. Drizzle half the sauce over steak and eggs and garnish everything with chives; serve with remaining sauce in small bowls alongside for dipping. ***Steak is fully cooked when internal temperature reaches 145°.*** ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***