Steak and eggs has long been a post-workout favorite for generations, and for good reason—you get plenty of protein, healthy fat, and healthy carbs via the delicious potatoes, which are also an excellent source of vitamin C and potassium.
Nutrition information (per serving)
Calories: 458; protein: 28g; fat: 29g; carbs: 20g
Recipe and photo credit Eggland’s Best
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Makes 6 servings
- 8 oz. steak, sliced
- 1 lb potatoes, small pieces
- 1 sweet onion, chopped
- 4 large Eggland's Best Eggs
- 1 cup cherry tomatoes, halved
- Italian seasoning
- Salt and pepper
How to make it
Cook the steak in the cast iron skillet over medium heat, flipping halfway through until entirely cooked through. Move to a plate, and reserve the drippings in the skillet.
Add the potatoes to the skillet, and season with salt and pepper.
Cook, stirring occasionally, until tender, (8 to 12 minutes).
Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
Cut steak into pieces and return to skillet, reduce the heat to low.
Make 4 shallow wells in the potato mixture and crack an egg into each one.
Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny (6 to 12 minutes).
Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy.