About
Plain, old eggs and bacon may not be doing the trick for you anymore. Change it up a little with the classic Steak And Eggs! This dish will start your morning off right, and you won’t have to worry about cramming protein into the rest of your meals for the day either. The fat in the olive oil will round out your breakfast nicely.
Ingredients
- 4 ounce roast beef, eye of round, visible fat eaten
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 2 large raw egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 tablespoon heavy cream
- 2 teaspoon olive oil
- 1 teaspoon, cut pieces chives
Instructions
- Lay the steak down on a clean, flat surface. Rub half of the first amount of olive oil on both sides of the steak. Then, rub both sides of the steak with the salt, pepper, garlic powder, onion powder, and paprika.
- Pour the second amount of olive oil in a skillet not much larger than the steak and set on high heat. Place the steak in the oil, and cook for 1-2 minutes. Then, reduce the heat to a medium low, and cook the steak for 4-5 minutes on each side or to your preferred doneness. The time listed here is for a medium to medium well steak, depending on the thickness.
- Set the steak aside on a serving dish to rest when it is done cooking. For the eggs, whisk together the eggs, salt, pepper, and heavy creams.
- Rinse out the pan you used for the steak. Return the skillet to a medium low heat, and heat up the final amount of olive oil. Pour the egg mixture into the pan, and continually stir until your eggs scramble. This should only take 30-60 seconds.
- Serve your scrambled eggs with your steak. Top the eggs off with fresh chives and enjoy!
Nutrition Facts
- Servings: 1
- Calories: 648.3kcal/2712.4kJ (per serving)
- Fat: 48.9g (per serving)
- Carbs: 4.3g (per serving)
- Protein: 48.3g (per serving)
