Steak & Eggs

Steak & Eggs is a classic, protein-packed breakfast. Tender flat iron steaks are quickly seared and topped with a perfectly fried egg. Simple ingredients and an indulgent result. A quick and delicious breakfast or dinner recipe!

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

What cut of Steak to Use

Steak & Eggs is a recipe that is quick and simple. That means, choosing a steak that is thinner vs. thicker so that it cooks in a timely manner. A quick sear on both sides is all you need! That’s why Certified Piedmontese Flat Iron Steaks are perfect for this recipe! Thin, crazy tender and full of flavor. 

Here’s all the delicious insights on these flat iron steaks from Certified Piedmontese:

“The flat iron, which comes from the flavorful chuck, is the second most tender cut on the animal behind only the tenderloin. The Certified Piedmontese flat iron steak is even more tender because of the natural properties of the Piedmontese breed. Even better, with only 2 grams of fat and 120 calories per serving, it’s also incredibly healthy—and unbelievably delicious. All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.” 

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

  • Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
  • The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
  • The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
  • The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
  • You get the taste of real beef since it is naturally cleaner and leaner.
  • Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Let’s Make Steak & Eggs

Firstly, grab a couple Certified Piedmontese Flat Iron Steaks and pat them dry. This will help get a nice, golden brown crust! Season both sides with salt and pepper.

Then, get a skillet nice and hot. Like piping hot! A good cast iron skillet works great for this. A quick sear on both sides of the steak to get them golden brown. About 130-140 degrees for a medium rare/medium steak. Set them aside to rest while you fry the eggs.

Next, turn the heat down to low and crack some eggs into the pan. Fry the eggs until they are cooked to your liking – sunny side up or fried on both sides.

Finally, thinly slice the steak, top with the fried egg and dig in! How much better can it get? PS: serve with some Simple Garlic Bread for the ultimate bite!

Quick, delicious and perfect for breakfast or dinner (breakfast for dinner anyone?). 

Looking for other steak recipes? Check these out!
Steak Street Tacos
Steak Fajita Kabobs
Italian Marinated Flank Steak
Skillet Dry-Aged Steak & Scallops

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Steak & Eggs


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Loading...

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Steak & Eggs is a classic, protein-packed breakfast. Tender flat iron steaks are quickly seared and topped with a perfectly fried egg. Simple ingredients and an indulgent result. A quick and delicious breakfast or dinner recipe!


Ingredients

Scale

Instructions

  1. Pat the steaks dry with a paper towel and evenly season both sides with salt and pepper.
  2. Heat the oil in a skillet (cast iron preferred) over high heat. Sear the steaks for 3-5 minutes on each side, or until cooked until desired doneness. About 140 degrees for a medium steak. Set the steak aside to rest.
  3. Reduce the skillet heat to low and crack the eggs into the skillet. Fry the eggs until the yolk is cooked to desired doneness. Sunny side up or flipped. Season with salt and pepper.
  4. Thinly slice the steak and serve with a fried egg on top. Garnish with fresh parsley and dig in!

Notes

  • This recipe is very adaptable time-wise as you cook the steak and eggs to your desired doneness.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1
  • Calories: 214
  • Fat: 9.9g

Keywords: Steak and Eggs

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

Previous

Next

Submit a Comment

Your email address will not be published.

Running Dry on Culinary Inspiration?

Running Dry on Culinary Inspiration?

Look no further than your inbox. We’ll send you ideas to help you put delicious meals on your table. Or dessert in bed. No judgment either way.

You have Successfully Subscribed!

Pin It on Pinterest

Share This