STEAK AND EGGS BREAKFAST
Steak and eggs is one of my family's favorite breakfasts. It's delicious and easy to make, and it keeps us full for many hours.
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
- Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
- While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
- When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
- While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
- Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!
Nutrition Facts : Calories 575 kcal, Carbohydrate 1 g, Protein 68 g, Fat 30 g, SaturatedFat 7 g, Sodium 422 mg, ServingSize 1 serving
STEAK AND EGGS HASH RECIPE BY TASTY
Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.
Provided by Chris Rosa
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
- Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
- Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
- Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
- Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
- Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
- Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams
VEGETABLE, STEAK AND EGGS
Low-carb doesn't have to mean skimpy-here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. -Robert Deskin, Plantation, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat, 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., Meanwhile, in a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Saute zucchini, squash and red pepper until crisp-tender, 5-7 minutes. Add spinach, salt and pepper; cook and stir until wilted, 2 minutes. Divide among 4 plates; keep warm. , In the same skillet, heat remaining butter. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness. Thinly slice steak across the grain; serve over vegetables. Top with egg and cheese.
Nutrition Facts : Calories 344 calories, Fat 21g fat (10g saturated fat), Cholesterol 259mg cholesterol, Sodium 770mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
STEAK AND EGG HASH
Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!
Provided by Eggland's Best
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
- Add the potatoes to the skillet and season with salt and pepper.
- Cook, stirring occasionally, until tender, (8 to 12 minutes).
- Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
- Cut steak into pieces and return to skillet, reduce the heat to low.
- Make 4 shallow wells in the potato mixture and crack an egg into each one.
- Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
- Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!
Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g
STEAK AND EGGS
Manliest breakfast around.
Provided by Brian Genest
Categories Breakfast Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
- Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
- Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
- Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
- Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
- Remove from the pan and serve with the steaks.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 5
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
- Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
HEALTHY STEAK AND EGGS SCRAMBLE
This is great with any lean steak, and left overs work great! Something different from the everyday ho hum breakfast.
Provided by Darrinw2001
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- heat medium shillet on medium high heat.
- add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
- While potatoes are cooking, add eggs and milk in small bowl and beat well.
- add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
- drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
- top with cheese and serve.
Nutrition Facts : Calories 257.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 213.2, Sodium 293.6, Carbohydrate 22.8, Fiber 3, Sugar 3, Protein 18.2
SPECIAL STEAK AND EGGS
Make and share this Special Steak and Eggs recipe from Food.com.
Provided by Andres Reyes
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter a pan and let it heat.
- After hot, add oil and let steaks cook about three minutes on each side, turn only once and then take out and reserve for later.
- In the grease left in the pan, add the worcestershire sauce, the thyme, the salt and peper,let the onions cook at medium heat for 5 minutes add the tomatos, put heat in low, cover and let it cook for 3 minutes.
- Open up the pan, include the steaks, cover with the sauce from the ingredients and let them heat up again.
- Serve in the dish with all sauce and fried eggs on top.
Nutrition Facts : Calories 282.3, Fat 16.8, SaturatedFat 7.4, Cholesterol 228.8, Sodium 250.4, Carbohydrate 16.7, Fiber 3.5, Sugar 8.7, Protein 17.1
STEAK AND EGGS
Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate-it goes with everything.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
- Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
- Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.
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