Serve Steak and Eggs for a hearty protein-packed weekend breakfast that’s ready in about 15 minutes with only 5 ingredients!
Prep Time 4 minutesminutes
Cook Time 10 minutesminutes
Total Time 14 minutesminutes
Servings 2servings
Ingredients
2thinly cut steaks of your choice4 ounces each
1teaspoonseasoned salt
2tablespoonscanola oildivided
2tablespoonsbutterdivided
4eggs
Instructions
Season the steaks liberally with your choice of seasoning salt.
Place a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of butter and one tablespoon of oil.
When the butter has melted, add the steaks to the pan. Cook for about 2 minutes on the first side.
Turn and continue cooking for an additional 2 minutes or until the steaks are to your desired doneness. Transfer to a plate and keep them warm while preparing the eggs.
Place a nonstick skillet over medium to medium-low heat. Add the remaining butter and oil. When the butter has melted, carefully break two eggs into the skillet. Sprinkle the tops with a little salt and black pepper.
Cover the pan and cook until the whites are set and the yolks are still runny. Repeat with two more eggs.
Serve the eggs alongside the steaks.
Notes
Many cuts of steak work for this recipe. The key is that it must be cut very thinly (about 1/4"). Also, keep in mind that cheaper cuts tend to be chewy and need longer, slower cooking times while more expensive cuts are tender and flavorful when cooked quickly.
This recipe is keto friendly. However, some of the suggested side dishes wouldn't fit into that diet. Use your own judgment.