Heart-Healthy Classic Steak and Eggs
Elevate your breakfast game with this "Heart-Healthy Classic Steak and Eggs" recipe—a nutritious twist on the traditional favorite. Featuring lean sirloin or filet mignon trimmed of all visible fat, this dish is packed with protein yet light on saturated fats. The steak is perfectly seared with extra virgin olive oil, garlic, black pepper, and fresh rosemary for a flavor-packed experience. Accompanied by silky wilted spinach, perfectly cooked eggs with golden runny yolks, vibrant cherry tomatoes, and creamy avocado, this balanced meal is loaded with heart-healthy fats, vitamins, and antioxidants. Ready in just 35 minutes, it’s an ideal choice for a satisfying low-carb breakfast or brunch that doesn’t compromise on flavor or health.
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Recipe Information
Ingredients
- 0.5 pounds Lean beef steak (such as sirloin or filet mignon, trimmed of visible fat)
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Fresh rosemary leaves
- 4 pieces Large eggs
- 2 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 1 piece Avocado, sliced
Instructions
Pat the steak dry with paper towels to ensure a good sear. Rub it with 1 tablespoon of extra virgin olive oil, salt, black pepper, garlic powder, and fresh rosemary leaves.
Heat a non-stick skillet over medium-high heat. Add the steak to the hot pan and sear for about 3-4 minutes on each side or until it reaches your desired doneness (145°F for medium-rare, measured with a meat thermometer). Remove from the skillet, cover loosely with foil, and let it rest while you prepare the eggs.
In the same skillet, add the remaining tablespoon of olive oil. Add the baby spinach and stir for 2 minutes or until wilted. Season lightly with a pinch of salt and pepper, then remove and set aside.
Crack the eggs into the skillet. Cook over medium heat for 2-3 minutes until the whites are set but the yolks remain runny. If you prefer firm yolks, cover the skillet with a lid and cook for an additional 1-2 minutes.
To serve, slice the rested steak against the grain. Plate with the cooked spinach, eggs, cherry tomatoes, and sliced avocado. Enjoy immediately for a nutritious, heart-healthy breakfast.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 4.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2114 mg | 45% | |
*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.
