Low Sodium Savory Breakfast Steaks with Fried Eggs
Start your day with a protein-packed, flavor-forward dish featuring Low Sodium Savory Breakfast Steaks with Fried Eggs. Perfectly seasoned with a rich blend of garlic powder, onion powder, paprika, black pepper, and dried thyme, these juicy beef steaks develop a delectable crust when seared to perfection. Topped with buttery fried eggs cooked sunny-side-up or over-easy, and finished with a touch of fresh parsley, this breakfast recipe offers indulgence without excessive sodium. Ready in just 30 minutes, it's a hearty, satisfying meal ideal for a weekend brunch or a boost of energy to kickstart your morning. Discover how quick and easy it is to create this wholesome, restaurant-quality breakfast at home!
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Recipe Information
Ingredients
- 2 pieces Beef steak (such as sirloin or ribeye, 1-inch thick)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons Unsalted butter
- 4 pieces Large eggs
- 2 tablespoons Chopped fresh parsley
Instructions
Take the steaks out of the refrigerator and let them come to room temperature for 20-30 minutes.
In a small bowl, mix together the garlic powder, onion powder, black pepper, paprika, and dried thyme.
Pat the steaks dry with paper towels. Rub both sides of each steak with 2 tablespoons of olive oil, then season them evenly with the spice mix.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the steaks to the hot skillet. Cook for about 3-4 minutes on the first side, without disturbing, until a nice crust forms. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust the time to your desired doneness.
Remove the steaks from the skillet and let them rest on a cutting board, tented with foil, while you fry the eggs.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted and foaming, crack the eggs into the pan.
Cook the eggs for about 3-4 minutes for sunny-side-up, or flip and cook for another 1-2 minutes for over-easy, ensuring the whites are set and the yolks still runny.
Place each steak on a plate and top each with two fried eggs.
Garnish with chopped fresh parsley before serving.
Serve immediately and enjoy your low sodium savory breakfast!
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 228 mg | 18% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2028 mg | 43% | |
*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.
