Heart-Healthy Savory Breakfast Steaks with Fried Eggs
Start your morning strong with this delicious recipe for *Heart-Healthy Savory Breakfast Steaks with Fried Eggs*, a protein-packed dish designed to fuel your day while supporting your heart health. Featuring tender, lean beef steaks seasoned with a flavorful blend of smoked paprika, garlic powder, dried thyme, and black pepper, these steaks are seared to perfection for robust, savory bites. Topped with sunny-side-up fried eggs, they pair beautifully with a vibrant side of sautéed baby spinach and juicy cherry tomatoes, lightly drizzled with lemon juice for a fresh, zesty finish. Ready in just 35 minutes, this balanced breakfast is rich in nutrients and caters to clean eating goals—perfect for those seeking heart-friendly meal options. Ideal for a weekend treat or an indulgent yet healthy weekday breakfast, this recipe proves that tasty and nutritious can go hand in hand.
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Recipe Information
Ingredients
- 2 pieces (each about 4 oz) Lean beef steaks
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 Large eggs
- 2 cups Baby spinach
- 1 cup, halved Cherry tomatoes
- 1 tablespoon Lemon juice
Instructions
Begin by removing the lean beef steaks from the refrigerator and allowing them to sit at room temperature for about 15 minutes for even cooking.
In a small bowl, mix together the smoked paprika, garlic powder, dried thyme, ground black pepper, and salt. Rub this seasoning mixture evenly over both sides of each steak.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmery, place the steaks in the skillet.
Cook the steaks for 3-4 minutes on each side for medium-rare doneness, or adjust time according to your preference. Once done, remove the steaks from the pan and let them rest on a clean cutting board, covered loosely with aluminum foil.
In the same skillet, add the remaining 1 tablespoon of olive oil. Crack the eggs into the skillet, ensuring they are not touching each other.
Fry the eggs until the whites are set but the yolks remain runny for sunny-side up, or cover with a lid and cook a little longer for firmer yolks if preferred. Season with a pinch of black pepper and remove from the skillet.
Prepare a quick side of vegetables by placing the baby spinach and cherry tomatoes in the skillet drippings. Sauté for 2-3 minutes until the spinach is wilted and tomatoes are slightly tender.
Drizzle the sautéed vegetables with fresh lemon juice and give a quick toss. Plate the vegetables alongside the steaks and top each steak with a fried egg.
Serve immediately and enjoy a balanced, heart-healthy breakfast.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1356 mg | 29% | |
*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.
