It's an easy breakfast (hence made for the "lazy" weekend), if you take advantage of some key Whole Foods'/your market of choice's sliced mushroom blend and garlic herb butter. I imagine it's not too hard to make the butter yourself, with garlic and herbs, but I prefer imagining that step to actually chopping anything first thing in the morning. You'll need a package of mushrooms (or more, to appetite), as many filet mignon steaks as you have guests, eggs, garlic herb butter and fresh chives, ideally.
1. Begin with putting a pot of boiling water on for the poached eggs - add some salt and vinegar to promote egg cohesion, but don't expect much in that department if you're not using a poaching pan (which I detest for its faux tidiness of eggs).
2. Next put a dollop of that garlic butter in a pan, let it melt and add your package of mushrooms. Sautee these while the water's boiling.
3. Once you're close to boiling, put your steak in a pan with a pat of butter. Do you notice that any recipe labeled as "decadent" must involve butter? It's no mistake.
4. Slide your eggs into the now-simmering pot of water, where they gently cook for about 4-5 minutes.
5. Turn the steak once during the egg cooking time.
6. Plate the steak, then the mushrooms, add a pat of remaining garlic butter to the steak, then throw the eggs on top, after carefully lifting with a slotted spoon and patting dry with a paper towel.
Add some fresh squeezed orange juice and a New York Times crossword puzzle and you've got yourself a morning.