All RecipesSteak & Egg Breakfast Skillet
Medium-rare ribeye with runny fried eggs and crispy potatoes in a cast iron skillet — the ultimate 52g protein weekend breakfast.
What's Inside
Ingredients
- sliced medium-rare ribeye steak
- two fried eggs with runny yolks
- crispy roasted potatoes
+ 3 more ingredients
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- chimichurri sauce
- flaky sea salt
- cracked black pepper
Shopping List
- ribeye steak200g
- large eggs2
- baby potatoes150g
- chimichurri sauce2 tbsp
- olive oil1 tbsp
- smoked paprika1 pinch
- flaky sea saltto taste
- black pepperto taste
How to Make It
7 stepsCut 150g baby potatoes into small cubes. Toss with 1tbsp olive oil, salt, pepper, and a pinch of smoked paprika.
Roast the potatoes in a cast iron skillet at 220°C/425°F for 20 minutes until golden and crispy, tossing halfway.
While potatoes roast, bring the 200g ribeye steak to room temperature. Pat dry and season generously with salt and pepper.
Remove potatoes from skillet and set aside. Heat the same skillet over high heat until smoking.
Sear the steak for 3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.
Fry 2 eggs in 1tbsp oil until whites are set but yolks are still runny.
Arrange the sliced steak, fried eggs, and roasted potatoes in the skillet. Drizzle generously with chimichurri, flaky salt, and cracked pepper.
Ready to plate!
Total time: 10 min prep + 25 min cook
