Steak, Eggs & Avocado Power Breakfast

Steak, Eggs & Avocado Power Breakfast
With juicy garlic-butter steak, flawlessly cooked eggs, creamy avocado, crispy breakfast potatoes, and golden toasted bread, this Steak, Eggs & Avocado Power Breakfast is a filling and substantial morning meal. It’s a tasty way to start the day, full of flavour and nutrition!

Time for Preparation :Ten minutes
Cooking Time : Twenty minutes
Total Duration : Half an hour
Two servings

ingredients:

One pound (450 grams) of ribeye or sirloin steak
one tablespoon of olive oil
One tablespoon butter
two chopped garlic cloves
one teaspoon paprika
half a teaspoon garlic powder
half a teaspoon salt

and half a teaspoon black pepper
Four huge eggs for the breakfast plate
One ripe avocado, cut into slices
1½ cups small-cut baby potatoes
Two pieces of rustic or sourdough bread
One tablespoon of olive oil
Half a teaspoon of paprika
¼ teaspoon powdered garlic
To taste, add salt and black pepper.
1-2 tablespoons of fresh chives or parsley

Guidelines:

After patting the steak dry, season both sides with salt, black pepper, paprika, and garlic powder.
Get the potatoes ready: Add salt, pepper, paprika, garlic powder, and olive oil to the baby potatoes.
Prepare the potatoes: Over medium-high heat, preheat a skillet. Add the potatoes and cook, stirring periodically, until golden and crispy, about 10 to 12 minutes. Take off and stay warm.
Sear the steak by adding olive oil to a skillet that has been heated to high heat. Depending on the thickness and desired doneness, sear the steak in the hot skillet for two to four minutes on each side.
Add the garlic butter: Lower the temperature a little. Add the minced garlic and butter. Spoon the butter over the steak several times for 30 to 60 seconds after it begins to foam.
After moving the steak to a chopping board, give it five minutes to rest before slicing. Cut against the grain.
Prepare the eggs: In a skillet that has been lightly oiled, fry the eggs until the whites are set but the yolks remain runny and glossy, or cook to your desired doneness.
Toast the bread: Toast the sourdough until the edges are crisp and slightly browned.
Assemble: Place the avocado slices, toasted sourdough, fried eggs, crispy potatoes, and sliced steak on plates.
Garnish and serve: While everything is still hot, add some fresh parsley or chives and serve right away.

Advice:

For this brunch, sirloin or ribeye are excellent choices.
For a softer bite, cut the steak against the grain.
When searing the meat, avoid packing the skillet too full.
Cut the potatoes into uniformly sized pieces for the greatest crispy results.
For that delightful yolk-over-steak moment, keep the egg yolks a little runny.
To preserve the juices, let the steak rest before slicing.
If preferred, add a squeeze of fresh lemon, red pepper flakes, or hot sauce.

Steak, Eggs & Avocado Power Breakfast

With juicy garlic-butter steak, flawlessly cooked eggs, creamy avocado, crispy breakfast potatoes, and golden toasted bread, this Steak, Eggs & Avocado Power Breakfast is a filling and substantial morning meal. It's a tasty way to start the day, full of flavour and nutrition!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

One pound (450 grams) of ribeye or sirloin steak

one tablespoon of olive oil

One tablespoon butter

two chopped garlic cloves

one teaspoon paprika

half a teaspoon garlic powder

half a teaspoon salt

and half a teaspoon black pepper

Four huge eggs for the breakfast plate

One ripe avocado, cut into slices

1½ cups small-cut baby potatoes

Two pieces of rustic or sourdough bread

One tablespoon of olive oil

Half a teaspoon of paprika

¼ teaspoon powdered garlic

To taste, add salt and black pepper.

1-2 tablespoons of fresh chives or parsley

Method

 

After patting the steak dry, season both sides with salt, black pepper, paprika, and garlic powder.

Get the potatoes ready: Add salt, pepper, paprika, garlic powder, and olive oil to the baby potatoes.

Prepare the potatoes: Over medium-high heat, preheat a skillet. Add the potatoes and cook, stirring periodically, until golden and crispy, about 10 to 12 minutes. Take off and stay warm.

Sear the steak by adding olive oil to a skillet that has been heated to high heat. Depending on the thickness and desired doneness, sear the steak in the hot skillet for two to four minutes on each side.

Add the garlic butter: Lower the temperature a little. Add the minced garlic and butter. Spoon the butter over the steak several times for 30 to 60 seconds after it begins to foam.

After moving the steak to a chopping board, give it five minutes to rest before slicing. Cut against the grain.

Prepare the eggs: In a skillet that has been lightly oiled, fry the eggs until the whites are set but the yolks remain runny and glossy, or cook to your desired doneness.

Toast the bread: Toast the sourdough until the edges are crisp and slightly browned.

Assemble: Place the avocado slices, toasted sourdough, fried eggs, crispy potatoes, and sliced steak on plates.

Garnish and serve: While everything is still hot, add some fresh parsley or chives and serve right away.

Notes

For this brunch, sirloin or ribeye are excellent choices.
For a softer bite, cut the steak against the grain.
When searing the meat, avoid packing the skillet too full.
Cut the potatoes into uniformly sized pieces for the greatest crispy results.
For that delightful yolk-over-steak moment, keep the egg yolks a little runny.
To preserve the juices, let the steak rest before slicing.
If preferred, add a squeeze of fresh lemon, red pepper flakes, or hot sauce.