Description
A hearty and protein-packed breakfast featuring perfectly seared ribeye or sirloin steaks served with sunny-side-up eggs and savory sautéed mushrooms, garnished with fresh parsley for a delicious start to the day.
Ingredients
Scale
Steak and Eggs
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 large eggs
- Chopped parsley for garnish (optional)
Sautéed Mushrooms
- 1 tablespoon butter
- 1 cup sliced mushrooms (such as cremini or button)
- 1 teaspoon garlic (minced)
Instructions
- Season and Sear the Steaks: Season both sides of the steaks generously with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness. Remove from the pan, cover loosely with foil, and let rest.
- Sauté the Mushrooms: In the same skillet, reduce heat to medium and add butter. Add the mushrooms and cook, stirring occasionally, for about 6–8 minutes until golden and tender. Stir in the minced garlic and cook for 1 more minute. Transfer the mushrooms to a plate.
- Cook the Eggs: In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack in the eggs and cook sunny-side up or to your preferred doneness.
- Plate and Serve: Plate each steak with two eggs and a generous spoonful of sautéed mushrooms. Garnish with chopped parsley if desired. Serve hot for a satisfying breakfast.
Notes
- For extra richness, top the steaks with a pat of garlic herb butter before serving.
- You can substitute portobello mushrooms for a meatier texture or add onions for more flavor.
