Steak and Eggs

Looking for a hearty breakfast that will keep you satisfied all morning? Try this simple and tasty steak and eggs recipe - perfect for weekend brunch or a quick weekday meal

Course Breakfast, brunch

Cuisine American

Keyword how to make steak and eggs, steak and eggs breakfast

Prep Time 5

Cook Time 40

Servings servings

Calories 407kcal

Author Beth Pierce

Ingredients

2 large Yukon Gold potatoes diced
3 tablespoons olive oil
1 tablespoon butter
1 1/2 tablespoons steak seasoning
4 large eggs
10-12 ounces rib-eye steak

Instructions

Toss the potatoes with 2 tablespoons of olive oil and 1/2 tablespoon of the steak seasoning. Press the remaining steak seasoning into the steak and let it rest for about 30 minutes.
Heat a large skillet over medium heat and add the potatoes. Cook for 30 minutes, tossing several times. Test the potatoes to see if they are tender. If not, add a lid or a piece of aluminum foil to the top of the skillet and continue cooking for another 5 minutes or until tender. Remove the potatoes to a plate and cover to keep warm.
Melt the butter in the skillet over medium heat. Sear the steaks on each side for about 4 minutes or until they reach the desired temperature. Remove the steaks from the skillet and cover to keep warm.
Heat the remaining olive oil in the skillet.
Add four eggs to the skillet and cook until set. Gently flip the eggs over. Scoot the eggs off to the side, and add the potatoes and steak back to the skillet to warm.
Sprinkle with chopped fresh parsley. Slice the steak and serve with the potatoes and eggs.

Notes

Dice the potatoes into small, bite-sized pieces. Cook the potatoes in the skillet until tender. To speed up the process, tent the skillet with aluminum foil or cover it with a lid.
Cook the potatoes, steak, and eggs simultaneously if you have a large enough skillet or a large grill surface.
If you prefer sunny-side-up eggs, cover the skillet with aluminum foil or a lid until the whites are set.
Season the dish with kosher salt and freshly ground black pepper to taste, and chopped fresh parsley and chopped fresh thyme.

Nutrition