Steak and Eggs

Steak and Eggs
Steak and eggs

Maryse Chevriere

Steak and eggs

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, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 59g 91%
  • Carbs 1g 0%
  • Saturated 24g 118%
  • Fiber 0g 2%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 25g
  • Polyunsaturated 3g
  • Protein 82g 165%
  • Cholesterol 403mg 134%
  • Sodium 238mg 10%
  • Calcium 120mg 12%
  • Magnesium 85mg 21%
  • Potassium 1,281mg 37%
  • Iron 6mg 35%
  • Zinc 15mg 97%
  • Phosphorus 770mg 110%
  • Vitamin A 40µg 4%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 26mg 128%
  • Vitamin B6 2mg 109%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 5µg 77%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 8µg 11%
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