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:

889 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, No Oil Added, No Sugar Added

Daily value:



  • Fat 118g 182%
  • Carbs 2g 1%
  • Saturated 47g 237%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 50g
  • Polyunsaturated 5g
  • Protein 165g 329%
  • Cholesterol 805mg 268%
  • Sodium 477mg 20%
  • Calcium 240mg 24%
  • Magnesium 170mg 42%
  • Potassium 2,562mg 73%
  • Iron 13mg 71%
  • Zinc 29mg 193%
  • Phosphorus 1,540mg 220%
  • Vitamin A 81µg 9%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 51mg 255%
  • Vitamin B6 4mg 217%
  • Folic Acid (B9) 111µg 28%
  • Vitamin B12 9µg 154%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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