Steak and Eggs
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.
Servings 2 servings
- 2 thinly cut steaks of your choice 4 ounces (115g) each
- 1 tsp seasoned salt
- cooking spray
- 2 tbsp butter divided
- 2 eggs
Spray a large skillet with cooking spray and place over medium-high heat.
Generously season one side of steaks with half of the seasoned salt.
Melt 1 tablespoon butter in a skillet and add steaks, seasoned side down.
Lightly season remaining side of steaks.
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.
Serving: 1g | Calories: 491kcal | Carbohydrates: 1g | Protein: 36g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Cholesterol: 326mg | Sodium: 981mg