Steak and Eggs

In a large skillet, saute sliced onions with half of the butter with a sprinkling of salt over medium-low heat for a few minutes until they start to soften. Cover with lid and lower heat to low. Continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown. Add any reserved drippings from the leftover steak. Stir in sliced steak and heat through; remove from heat and set aside.

In a clean non-stick skillet, heat remaining half of the butter and the olive oil. Scramble the eggs in the skillet; season with salt and pepper. Just before the eggs are done to your liking, stir in the cheddar cheese and chopped chives or scallions. Plate the eggs. Top eggs with reserved steak and onion mixture.