Steak and Eggs

Steak and eggs
Maryse Chevriere

While a tad heavy to eat for breakfast, steak and eggs is one of my favorite "brinner" dishes. (And, not to mention, ridiculously quick and easy to make.)

Click here to see What Are Heirloom Eggs?


Generously season the steak with salt and pepper on both sides. Heat a medium pan or cast-iron skillet until hot. Then, over medium-high heat, cook the steak until it reaches desired doneness (about 6 minutes on each side for medium-rare). Set the steak aside on a dish to rest.

Reduce the heat under the pan to medium and add the egg (or eggs). Season with a little salt and pepper, and cook for about 3 minutes or until edges of the whites curl and begin to brown. Remove from the pan and place on top of the steak to serve.


Calories per serving:

885 calories

Dietary restrictions:

Low Carb Sugar Conscious, Paleo, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 118g 182%
  • Carbs 0g 0%
  • Saturated 47g 236%
  • Trans 0g
  • Sugars 0g
  • Protein 164g 329%
  • Cholesterol 805mg 268%
  • Sodium 476mg 20%
  • Calcium 226mg 23%
  • Magnesium 165mg 41%
  • Potassium 2,522mg 72%
  • Iron 12mg 69%
  • Zinc 29mg 193%
  • Phosphorus 1,536mg 219%
  • Vitamin A 270IU 5%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 1mg 51%
  • Niacin (B3) 51mg 255%
  • Vitamin B6 4mg 215%
  • Folic Acid (B9) 111µg 28%
  • Vitamin B12 9µg 154%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 12µg 15%
  • Fatty acids, total monounsaturated 50g
  • Fatty acids, total polyunsaturated 5g
See detailed nutritional info Have a question about nutritional data? Let us know.

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