Steak and eggs is one of my family’s favorite low carb breakfasts. It’s healthy, keto, and keeps us full for many hours.
Steak and eggs is one of my family’s favorite low carb breakfasts (another big hit is this low carb breakfast sandwich). So obviously I wanted to find a way to make it a fairly quick breakfast.
I achieve this by using relatively thin steaks – 1/2 inch thick. I quickly grill the steaks on my George Foreman grill while the eggs are frying in the skillet. If you don’t own a dual contact grill, you can use a grill pan.
You can also simply fry the steaks in one skillet while frying the eggs in another.
What cut of beef to use for steak and eggs?
Any thin cut of beef will work here. But whenever I find chuck eye at the store, I stock up. It’s such a nice, marbled cut. It’s almost as nice as ribeye but much cheaper.
Are steak and eggs healthy?
I believe they are. Fresh, unprocessed red meat is very nutritious, as are eggs. Surely this is a better choice than a breakfast high in refined carbohydrates such as cereal or pastries.
If you want to make this a truly healthy and complete meal, serve it with vegetables. This dish goes very nicely with a simple side of a sliced tomato, drizzled with olive oil balsamic vinegar.
A steak and eggs breakfast also has the benefit of keeping me full for many hours. Yes, it’s a big breakfast in terms of calories. But you won’t need that midmorning snack, and you’ll be able to eat lunch later. So you likely won’t need an afternoon snack either.
Variation: scrambled eggs
Sometimes, instead of fried eggs, I make this dish with wonderfully creamy soft scrambled eggs.
Steak and Eggs Breakfast
INGREDIENTS
- Chuck eye steak, 6oz, 1/2 inch thick
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Avocado oil spray
- 2 large eggs
- Pinch red pepper flakes
- 1 tablespoon chopped parsley for garnish, optional
INSTRUCTIONS
- 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, about 4 minutes.
- When steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
- While steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until 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!
NOTES
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