🥘 Description
Steak and eggs is a no-nonsense, high-protein breakfast that never fails. Juicy seared steak, perfectly cooked eggs, crispy golden hashbrowns, and buttered toast—simple ingredients, maximum satisfaction. It’s the kind of breakfast that feels like fuel and comfort at the same time.
🛒 Ingredients (Serves 1–2)
1–2 steaks (ribeye or sirloin) 🥩
2–3 eggs 🍳
2 medium potatoes (for hashbrowns) 🥔
2 slices bread (toast) 🍞
Butter or oil
Salt & black pepper
Garlic powder (optional)
Paprika (optional for potatoes)
👨🍳 Step-by-Step Instructions
1. Make Hashbrowns 🥔
Grate potatoes and squeeze out excess water
Season with salt, pepper, paprika
Pan-fry in oil until crispy and golden on both sides
2. Cook the Steak 🥩
Season steak with salt & pepper
Sear in a hot pan with butter or oil
Cook to desired doneness (medium-rare recommended)
Rest for 5 minutes before slicing
3. Cook the Eggs 🍳
Fry, scramble, or cook over-easy
Add salt + pepper to taste
4. Toast the Bread 🍞
Butter and toast until golden
Optional: garlic butter upgrade 🧄
5. Plate It Up 🔥
Slice steak and place on plate
Add eggs + crispy hashbrowns
Serve with buttered toast
🧠 Pro Tips
Use ribeye for juicy, flavorful steak
Press hashbrowns thin for extra crispiness
Cook steak in butter at the end for restaurant shine 🧈
Add hot sauce or chimichurri for extra kick 🌶️
🍽️ Nutrition (Approx per serving)
Calories: 650–900 kcal
Protein: 45–60g
Carbs: 30–45g
Fat: 35–55g
