Breakfast Steak and Eggs Recipe
User Reviews
4.9
24 reviews
Excellent
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Prep Time
3 mins
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Cook Time
3 mins
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Rest Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
536 kcal
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Course
Breakfast
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Cuisine
Australian
Breakfast Steak and Eggs Recipe
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My recipe for tender and juicy steak and eggs is a hearty and delicious breakfast with runny yolks and a drizzle of savory herb sauce.
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Ingredients
Herb Sauce
- ½ cup parsley fresh
- ⅓ cup extra virgin olive oil
- 1 pinch red pepper flakes
- 1/4 small shallot
- 4 cloves garlic
- 1 tsp red wine vinegar or more to taste
- 1 tsp kosher salt or more to taste
- 1/2 tsp black pepper freshly ground
Steak and Eggs
- 2 2 inch thick New York strip steaks patted dry
- kosher salt and black pepper to taste
- 1 tbsp canola oil or other high heat oil
- 2 tbsp butter or use the herb sauce
- 4 large eggs
- crusty bread toasted
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Instructions
Make the Herb Sauce
- Place the parsley, red pepper flakes, shallot, garlic, red wine vinegar, salt, and pepper into the bowl of your food processor. Pulse a few times to break down the herbs, garlic, and shallot a little, then add the olive oil. Run the food processor on low until the garlic and shallot are finely minced. It should look like a broken sauce. Pour into a bowl and set aside.
Cook the Steak
- Heat a cast iron skillet or grill pan with grapeseed oil over medium high heat until oil is shimmering (extremely hot). Making sure steaks are patted dry, season both sides of each steak generously with salt and pepper. Sear on each side for about 4-5 minutes, or until preferred temperature. See Notes for temperatures.
- Transfer to a cutting board to rest for at least 5-10 minutes.
Sunny Side Up Eggs
- While the steak is resting, melt the butter in a nonstick skillet over medium heat. Swirl the pan so the butter is well distributed across the pan. *This is the same if you're using the herb sauce instead.
- Crack the eggs separately into bowls before placing into the pan, and season lightly with salt once all eggs are in the pan, no more than about 1/2 tsp.
- Cook over medium heat until the whites are just set and the yolks are still very runny, about 3 minutes.
- Transfer the eggs to a plate and season with pepper and more salt if needed.
Serve
- Serve steak and eggs together immediately, two eggs per steak. Drizzle the herb sauce over the steak and eggs. Serve with toasted crusty bread.
Equipments used:
Notes
- Temperatures to check for:
- Medium-rare: 130°-135°, Medium: 135°-145°, Medium-well:145-155°
- Medium-rare: 130°-135°, Medium: 135°-145°, Medium-well:145-155°
- Keep leftover steak in an airtight container in the fridge for up to 3 days and rewarm the steak in a microwave (fast but will overcook) or in the oven (slow and less likely to overcook).
- Fried eggs aren't exactly great as leftovers, unless you have scrambled them. I suggest frying them up fresh, it only takes a couple of minutes!
- Use paper towels to pat the steak dry before you season with salt and pepper. A dry steak will gain better color while a wet steak will steam.
- A bone in steak (like bone-in ribeye or porterhouse) will take longer to cook. I suggest using a meat thermometer to cook the steak to your desired temperature.
Nutrition Information
Show Details
Serving
1g
Calories
536kcal
(27%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
269mg
(90%)
Sodium
461mg
(19%)
Potassium
532mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1052IU
(21%)
Vitamin C
11mg
(12%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 536kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 269mg | 90% |
| Sodium | 461mg | 19% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 11mg | 12% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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