Description
A hearty breakfast featuring tender steak, eggs, and crispy potatoes, ready in just 30 minutes.
Ingredients
Scale
- 2 steaks (ribeye, sirloin, or flank)
- 4 eggs
- 2 large potatoes (Russet or Yukon Gold)
- Salt
- Pepper
- Olive oil
- Butter
Instructions
- Prep Your Ingredients: Wash and peel the potatoes, cutting them into even cubes. Soak in cold water for 30 minutes to remove excess starch.
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes, flipping halfway through.
- Cook the Steak: While the potatoes are roasting, heat a skillet over medium-high heat and add olive oil. Season the steaks and cook for about 4-5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing.
- Fry the Eggs: In the same skillet, reduce heat, add butter, and crack in the eggs. Cook until whites are set but yolks are runny, about 3-4 minutes.
- Combine & Serve: Slice the steak against the grain and serve topped with the eggs and crispy potatoes.
Notes
Use a meat thermometer for perfect steak doneness and adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 400mg