Chef Eric LeVine is a chef whom we love to follow.

He is a fountain of creative ideas, always looking to bring something new and delectable to his restaurant menus.

His aim is not just to feed his patrons well, but to delight them.

Also a cookbook author and multi-award-winning chef—including a champion of the Food Network show, “Chopped”—he keeps surprising us.

As the chef/owner of different types of restaurants, some of his creations have been very high end.

This dish, from his gastropub 317 Main Street in Farmingdale, New York, is universally approachable.

Here, Chef Eric joins two favorite dishes, Steak & Eggs and Mac & Cheese. It’s great fusion food.

Just about anyone can make it at home, for for brunch, lunch or dinner.
 
 
IT’S EASY TO PUT TOGETHER

A marriage made in heaven: Steak & Eggs weds Mac & Cheese (photo © 317 Main Street Restaurant | Farmingdale, New York).

2. PREPARE the mac and cheese. Keep it warm.

> Place the cooked pasta in an oven-safe pan or bowl, cover with foil and put in an oven preheated to the lowest temperature (220°F, 104°C).

> Or, you can keep it warm in a slow cooker (Crockpot, e.g.). Here’s how.
 
3. FRY the eggs.

4. ASSEMBLE: Place the macaroni and cheese on the bottom of a large bowl or plate, and the sliced steak and fried egg on top.

5. ADD a Bloody Mary or Virgin Mary, and dig in.

Thanks, Chef Eric!