Here’s a simple, hearty Steak and Eggs Breakfast Plate recipe that’s satisfying, high-protein, and easy to make:
Ingredients (Serves 1-2)
- 1 small to medium steak (ribeye, sirloin, or your choice), ~6–8 oz
- 2–3 eggs
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: garlic powder, paprika, or fresh herbs (thyme, rosemary)
- Optional sides: avocado slices, roasted tomatoes, or sautéed spinach
Instructions
- Prepare the Steak:
- Take the steak out of the fridge 20–30 minutes before cooking to reach room temperature.
- Pat it dry with paper towels. Season both sides with salt, pepper, and optional spices.
- Cook the Steak:
- Heat a skillet (cast iron is best) over medium-high heat.
- Add 1 tsp olive oil or butter.
- Sear the steak 3–5 minutes per side for medium-rare (adjust time for thickness).
- Let it rest 5 minutes before slicing—this keeps it juicy.
- Cook the Eggs:
- In the same skillet (or another), reduce heat to medium.
- Add a little oil or butter, then crack in the eggs.
- Cook sunny-side-up, over-easy, or scrambled, as preferred. Season with salt and pepper.
- Assemble the Plate:
- Slice the steak and place it on a plate.
- Add eggs on the side.
- Include optional sides like sautéed spinach, avocado, or roasted cherry tomatoes for a balanced meal.
Tips
- Use grass-fed steak if possible for more omega-3s.
- Cooking eggs in the leftover steak drippings adds flavor.
- For an extra punch, drizzle a little hot sauce or chimichurri over the steak.
If you want, I can also give a keto-friendly version of this plate that’s even more filling and low-carb, perfect for starting the day with sustained energy.
Do you want me to do that?
