Steak and Eggs Breakfast 🥩🍳
A classic protein-packed breakfast featuring juicy steak and perfectly cooked eggs.
Ingredients:
- 2 ribeye steaks (or preferred cut)
- 4 large eggs
- 2 tbsp olive oil or butter
- Salt and pepper (to taste)
- 2 cloves garlic (optional, smashed)
- 2 sprigs fresh thyme or rosemary (optional)
- 1 tbsp butter (for eggs)
- ½ tsp smoked paprika (optional)
- Fresh herbs (parsley or chives) for garnish
Instructions:
1. Prepare the Steaks:
- Season steaks generously with salt and pepper on both sides.
- Let them rest at room temperature for 30 minutes for better tenderness (optional).
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Add olive oil or butter and let it heat up.
2. Cook the Steaks:
- Place the steaks in the hot pan and sear for 4-5 minutes per side for medium-rare. Adjust time for preferred doneness.
- Add smashed garlic and fresh herbs to the pan for extra flavor while cooking.
- Remove steaks from heat and let them rest for 5 minutes before slicing.
3. Cook the Eggs:
- Lower the heat to medium and add 1 tbsp butter to the same pan.
- Crack eggs into the pan, keeping yolks intact.
- For sunny-side up: Cook for 2-3 minutes until whites are set.
- For scrambled eggs: Whisk eggs in a bowl, then stir gently in the pan until just set.
4. Serve & Enjoy:
- Slice the rested steak against the grain.
- Plate with eggs and sprinkle with smoked paprika and fresh herbs for garnish.
- Serve with toast, hash browns, or avocado for a complete meal.
💡 Pro Tips:
✅ Let the steak rest before cutting to retain juices.
✅ Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
✅ Add a drizzle of chimichurri or hollandaise sauce for extra flavor.
