Thin-sliced ribeye steak is paired with truffle Parmesan potatoes, roasted cherry tomatoes, fresh chimichurri, and a fried egg for a hearty, flavorful start to the day. It's a savory breakfast that brings together rich, bright, and herbaceous flavors in one satisfying plate. For best results, keep frozen until use. Both film and tray are microwave safe. INGREDIENTS: RUSSET POTATOES, THIN SLICED BEEF RIBEYE (BEEF RIBEYE, WATER, STARCH MIX [CORN STARCH, DEXTROSE, SALT, HYDROLYZED CORN PROTEIN], POTASIUM LACTATE, SODIUM PHOSPHATE), EGG WHITES, EGG YOLKS, SOYBEAN OIL, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: MODIFIED CORN STARCH, BLACK PEPPER, SALT, NATURAL BUTTER FLAVOR, CELLULOSE GUM, XANTHAN GUM, CITRIC ACID, OVEN ROASTED CHERRY TOMATOES, FETA (PASTEURIZED MILK, NONFAT MILK, SALT, CHEESE CULTURE, ENZYMES, CALCIUM CHLORIDE), CANOLA OIL, PARSLEY, LIME JUICE, GARLIC, JALAPENO PEPPERS, CILANTRO, SALT, SPICES, XANTHAN GUM, NATURAL CAROB POWDER, NATURAL TRUFFLE FLAVOR, SALT, BLACK SUMMER TRUFFLE (TUBER AESTIVUM VITT.). Contains: Eggs, Milk, Soy Microwave:Peel corner to vent. Microwave on high for 3 minutes 45 seconds or until heated. Oven:Peel corner to vent. Heat over to 375 and cook for 30 - 40 minutes. Stovetop:Empty contents of tray into nonstick pan. Add 1oz. of water. Cover and steam in pan.
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