Steak and Egg Breakfast Plate
Description
A steak and egg breakfast plate is a high-protein, hearty morning meal featuring juicy pan-seared steak served alongside perfectly cooked eggs. It’s popular in American-style breakfasts and steakhouse brunch menus because it’s filling, nutrient-dense, and low in carbs when served with vegetables instead of toast or hash browns.
Time Required
Prep time: 10–15 minutes
Cooking time: 15–20 minutes
Total time: 25–35 minutes
Ingredients (Serves 2)
Steak
2 ribeye, sirloin, or strip steaks (150–200g each)
2 tbsp olive oil
3–4 garlic cloves (crushed)
1 tsp salt (or to taste)
1 tsp black pepper
1 tsp paprika (optional)
1 tsp dried thyme or rosemary
Eggs
4 large eggs
1 tbsp olive oil
Salt & pepper to taste
Optional sides
Grilled tomatoes
Sautéed spinach or mushrooms
Avocado slices
Toast or roasted potatoes (optional)
Instructions
Step 1: Prepare the steak
Remove steak from fridge 20–30 minutes before cooking.
Pat dry with paper towels (important for good sear).
Season both sides with salt, pepper, paprika, and herbs.
Step 2: Cook the steak
Heat a cast iron pan or heavy skillet on high heat.
Add olive oil or butter.
Place steak in the pan and sear:
Rare: 2–3 min per side
Medium-rare: 3–4 min per side
Medium: 4–5 min per side
Well done: 6–7 min per side
Add garlic and herbs during last 1–2 minutes.
Spoon melted butter over steak for extra flavor (basting).
Remove and let rest 5–10 minutes.
Step 3: Cook the eggs
Choose your style:
Fried eggs:
Heat butter in pan.
Crack eggs gently.
Cook until whites are set but yolk is runny or firm (your choice).
Scrambled eggs:
Whisk eggs with salt & pepper.
Cook on low heat with butter, stirring gently until creamy.
Step 4: Assemble plate
Slice steak against the grain.
Place steak on plate.
Add eggs beside it.
Add optional sides (veggies, avocado, toast).
Serve hot.
Frequently Asked Questions
1. What is the best steak cut for this recipe?
Ribeye is most flavorful, sirloin is leaner, and strip steak is balanced.
2. Can I make it without butter?
Yes, use olive oil instead, but butter gives richer flavor.
3. How do I know steak is done?
Use a thermometer:
Rare: 50°C
Medium-rare: 57°C
Medium: 63°C
Well done: 71°C
4. Can I meal prep this?
Yes, but steak is best fresh. You can cook steak and reheat gently.
5. Is this recipe keto-friendly?
Yes, if served without toast or potatoes.
Nutritional Information (Approx per serving)
Calories: 550–750 kcal
Protein: 45–55g
Fat: 35–55g
Carbohydrates: 1–5g (without sides)
Fiber: 0–2g
Sugar: 0g
(Values vary based on steak cut and cooking fat used.)