Serve steak and eggs for a hearty weekend breakfast – thin cut, seasoned steaks grilled and served with over easy eggs and a side of cheese grits.
Well, the grandkids have gone back home now. Our week of fun is over. We had such a good time with them even though BeeBop and I each had to work for part of the week.
It was great just to have them here. We didn’t do anything super special. I believe we watched every episode ever made of SpongeBob SquarePants. But mostly we just enjoyed being together. We can hardly wait for the next visit!!
So, now that the Cocoa Puffs and Trix have been put away, we thought we’d have a hearty, definitely grown-up breakfast this morning. It’s been years since I made steak and eggs and I don’t know why I thought of it now, but I’m glad I did. This was just the right thing to get us going on a day of house cleaning and yard work.
How to Make Steak and Eggs
You’ll need some very thinly cut steaks of your choice, approximately 1/3 pound per person, a bit of seasoned salt, and a little cooking spray, and butter, along with a few eggs. Let’s get started.
Season and Cook the Steaks
I saw these thin cut ribeyes in the meat case at my local Publix yesterday afternoon and they’re what made me think about steak and eggs for breakfast. If you can’t get really thin rib eyes, you can use cubed steak as well or any other cut of steak, just make sure it’s very thin so it will cook quickly. These were about 1/4 inch.
Spray a large skillet with cooking spray and place it over medium-high heat. Add the butter to the pan.
I use both cooking spray and butter. I think I use less butter if I spray the pan first. However, your mileage may vary :-)
Generously season one side of the steaks with seasoned salt. Now, you do not have to use Lawry’s Seasoned Salt like I have in the photo. Honestly, it was just the first thing I saw in the pantry that seemed like it would do an adequate job of seasoning the steaks.
Go ahead and season your steaks any way you wish. You could use just salt and pepper or a steak seasoning mix. Whatever you like. I don’t judge here. Add the steaks to the pan, seasoned side down then lightly season the remaining side.
Cook for 2 minutes and turn. Continue cooking for an additional 2 minutes and remove to a plate while preparing the eggs.
Cook the Over Easy Eggs
Spray a large nonstick skillet with cooking spray and place over medium to medium-low heat. Add the butter and heat until melted. Carefully break two eggs into the skillet.
Cover the pan and cook to your desired doneness.
Now, I’ll be the first to admit that I cannot cook a perfectly beautiful fried egg. You know the ones in the magazines that look like no oil has ever come anywhere near them? They’re perfectly yellow and perfectly white and, well, they look fake. My fried eggs look like eggs. Like fried eggs. So, if you know a secret for making those perfectly beautiful fried eggs, please do share.
Along with the steak and eggs we had cheese grits and toasted, buttered sourdough bread. It would have been good with hash browns in place of the grits, too. Whatever floats your boat.
I’m off to start cleaning and straightening out the house now. I may resurface sometime before dark. If I’m lucky.
More Breakfast Recipes on Never Enough Thyme:
- Sausage Potato Hash
- Spicy Breakfast Sausage
- Bacon and Cheese Frittata
- Hash Brown Omelet Skillets
- Country Ham with Red Eye Gravy
More Steak and Eggs Recipes Online:
- Steak and Egg Hash from All Recipes
- Green Eggs ‘n Steak For Two from Tasting Table
- Sheet Pan Steak Eggs and Potatoes from Damn Delicious
Pin to Your Pinterest Breakfast Board!
- 2 thinly cut steaks of your choice, approximately 1/3 pound per person
- 2 tsp. seasoned salt
- cooking spray
- 2 tblsp butter, divided
- 2 eggs
- Spray a large skillet with cooking spray and place over medium-high heat.
- Generously season one side of steaks with seasoned salt.
- Melt 1 tablespoon butter in skillet and add steaks, seasoned side down.
- Lightly season remaining side.
- Cook 2 minutes and turn. Cook an additional 2 minutes and remove to a plate while preparing eggs.
- Spray a large nonstick skillet with cooking spray and place over medium to medium-low heat. Melt remaining butter in skillet.
- When the butter has melted, carefully break two eggs into skillet. Cover and cook until desired doneness.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 791 Total Fat: 57g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 431mg Sodium: 1797mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 64g
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