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Breakfast Steak and Eggs Recipe

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.

Prep Time
3 mins
Cook Time
3 mins
Rest Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 536 kcal
Course: Breakfast
Cuisine: Australian

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

Instructions

Make the Herb Sauce
    Cup of Yum
  1. 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
  1. 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.
  2. Transfer to a cutting board to rest for at least 5-10 minutes.
Sunny Side Up Eggs
  1. 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.
  2. 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.
  3. Cook over medium heat until the whites are just set and the yolks are still very runny, about 3 minutes. 
  4. Transfer the eggs to a plate and season with pepper and more salt if needed.
Serve
  1. Serve steak and eggs together immediately, two eggs per steak. Drizzle the herb sauce over the steak and eggs. Serve with toasted crusty bread.

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

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

% 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.