Classic Steak and Eggs
Treat yourself to the ultimate morning indulgence with this Classic Steak and Eggs recipe—a hearty and flavorful breakfast that’s sure to satisfy. Featuring tender, perfectly seared ribeye steak seasoned simply with salt and pepper, paired with crispy paprika-spiced potatoes and sunny-side-up eggs with luscious, runny yolks, this dish is a beautiful balance of textures and flavors. Fresh chives add a touch of brightness to every bite, making it as visually stunning as it is delicious. Ready in under 45 minutes and perfect for two hearty portions, this timeless recipe is ideal for a weekend brunch or an elevated start to any day. Whether you're craving a protein-packed morning or a satisfying brunch classic, this Steak and Eggs recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Ribeye Steak
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 4 large Eggs
- 2 medium Potatoes
- 0.5 teaspoon Paprika
- 2 tablespoons Chives
Instructions
Start by allowing the steak to come to room temperature for about 30 minutes. This ensures even cooking.
While the steak is resting, wash and dice the potatoes into small cubes and finely chop the chives. Set aside.
Season the steaks on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the steaks. Cook for about 4 minutes on each side for medium-rare, or longer if preferred.
Remove the steaks from the skillet and let them rest on a cutting board, tented with foil to keep warm.
In the same skillet, add another tablespoon of olive oil and the potatoes. Season with salt, pepper, and paprika.
Cook the potatoes, stirring occasionally, until they are golden and crispy, about 10-15 minutes.
Meanwhile, heat a separate non-stick pan over medium heat and add 1 tablespoon of butter.
Crack the eggs into the pan, one at a time, being careful not to break the yolks.
Cook the eggs sunny-side-up until the whites are set but the yolks are still runny, about 3-4 minutes.
To serve, slice the steaks against the grain and plate alongside the crispy potatoes.
Top each serving with two sunny-side-up eggs and garnish with fresh chives.
Serve immediately and enjoy your hearty steak and eggs!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 5.8 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3854 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
