Steak and Eggs Breakfast Plate

 

 

 

 

 

 

 

Ingredients

For the Steak:

2 sirloin or ribeye steaks (6–8 oz each)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
For the Potatoes:

1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and pepper to taste
For the Eggs:

4 large eggs
1 tbsp butter
For Garnish:

Chopped fresh parsley
Red pepper flakes (optional)

Instructions

1️⃣ Roast the Potatoes:
Preheat your oven to 425°F (220°C).
Toss the halved baby potatoes with olive oil, rosemary, salt, and pepper.
Spread them on a baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway, until they are golden and crispy.

2️⃣ Cook the Steak:
Pat the steaks dry with paper towels and season both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side for medium-rare or adjust to your preference.
Let the steaks rest for 5 minutes before slicing.

3️⃣ Fry the Eggs:
Melt butter in a non-stick skillet over medium heat.
Crack the eggs into the skillet and cook sunny-side-up or over-easy, depending on your preference.
Season with a pinch of salt and pepper.

4️⃣ Assemble and Serve:
Arrange the roasted potatoes, sliced steak, and fried eggs on a plate.
Garnish with fresh parsley and red pepper flakes for an added kick.

Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~600 per serving

Savor every bite! ❤️