Steak and Eggs Recipe


Nutrition

Cal/Serving: 889
Daily Value: 44%
Servings: 2

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
Fat59g91%
Saturated24g118%
Trans0g0%
Carbs1g0%
Fiber0g2%
Sugars0g0%
Protein82g165%
Cholesterol403mg134%
Sodium238mg10%
Calcium120mg12%
Magnesium85mg21%
Potassium1281mg37%
Iron6mg35%
Zinc15mg97%
Phosphorus770mg110%
Vitamin A143IU3%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg25%
Niacin (B3)26mg128%
Vitamin B62mg108%
Folic Acid (B9)56µg14%
Vitamin B125µg77%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K8µg11%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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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?

3.666665
Ratings18

INGREDIENTS

  • One 3/4-pound boneless sirloin steak
  • Salt and pepper, to taste
  • 1 egg, or more as desired, preferably heirloom or organic

DIRECTIONS

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.

Recipe Details

Servings: 2
Total time: 15 minutes

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