I have recently become the person that almost always orders steak and eggs when I go to brunch. This started happening earlier this year. A group of women from my graduate school program and I try to get together once a month (though we have fallen off lately). This year, brunch/lunch seemed to work the best for most of us. At one of our gatherings, we met up at Root Down. This is where my love of steak and eggs started. At our next brunch at Linger, steak and eggs it was again. Once I started, I was hooked.
So I decided why not try it at home. I may not have the fancy side dishes that Linger and Root down offer, but I do have some of my favorite vegetables, and with that an amazing breakfast is created. This breakfast fills me up without making me feel stuffed. It also gives me sustainable energy to ensure I start my day off right.
Who says you can’t have your steak and eat it too? (or was that cake?) Start the day with steak, egg, and vegetables and you’ll be well-fueled for whatever the day may bring your way.
#steakandeggs #healthybreakfast #makebreakfastgreat #morningsmatter
- 1 cage-free organic egg
- 1 ¼” thick slice organic tomato
- 1 handful organic spinach
- 1 slice avocado
- 1 6 oz. thin-sliced NY strip steak (grass-fed, organic)
- 1 teaspoon each of course ground sea salt and black pepper
- Dash cayenne pepper, turmeric, coarse ground black pepper, and sea salt
- 2 Tablespoons organic olive oil
- Mash the avocado slice on a plate.
- Sprinkle each side of the steak with the salt and pepper, press into the steak.
- Let the steak sit while the skillet heats.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
- Place the steak in the skillet.
- Cook for 3-5 minutes per side.
- While the steak is cooking, heat 1 tablespoon olive oil in another large skillet over medium heat.
- Place the tomato slice in the skillet.
- Crack the egg into the skillet.
- Flip the steak in the other skillet.
- Allow the egg and tomato to cook for 2-3 minutes.
- Remove the skillet with the steak from heat and allow the steak to sit while you finish cooking the egg and vegetables.
- Flip the tomato and then the egg when the white edges are crispy.
- Add the handful of spinach to the skillet.
- Allow to cook for 3 minutes, moving the leaves around with a spatula.
- Turn off the heat.
- Place the tomato slice atop the avocado, then the sautéed spinach.
- Place the steak atop the spinach and finally the egg.
- Top with a dash of the salt, pepper, and spices.