Keto Steak and Eggs Over Asparagus

Sharing is caring!

When it comes to delicious and hearty protein-packed breakfast or brunch, nothing beats a plate of Buttery Rich Keto Steak and Eggs Over Asparagus. 

I’m always excited to have brunch, and I almost always gravitate towards the savory dishes, and not so much the sweet. This dish of Steak and Eggs Over Asparagus is everything my brunch dreams are made of!

When it comes to uncomplicated dishes, you really can’t get any easier than a grilled steak seasoned simply with salt and pepper over a bed of fresh asparagus (my favorite springtime vegetable), all topped with a farm-fresh fried egg (runny yolk optional, but highly advised).

I’ve not always been a fan of the runny yolk. However, over the past few years, I’ve converted my way of thinking and now I consider the runny yolk a golden sauce that enhances the flavor of everything it comes in contact with.

And so it goes with this Buttery Rich Keto Steak and Eggs Over Asparagus dish. Consider the runny yolk the “buttery rich” part of the recipe. Especially when it marries with the beefy goodness of the steak and delicious and nutritious asparagus underneath. YUM!!

This recipe for Buttery Rich Keto Steak and Eggs over Asparagus can either be made on an outdoor grill or on an indoor grill pan. Since we’re still not sure in Illinois if we’re going to start spring, or if we’ll be stuck in winter for the rest of our lives, I made mine on an indoor grill pan.

With a dish as uncomplicated as Buttery Rich Keto Steak and Eggs over Asparagus, it’s imperative that you use the best ingredients you can. For this dish, you need your favorite variety of steaks, I used strip steaks, fresh eggs (I prefer Eggland’s Best), fresh asparagus (I prefer Michigan asparagus), good-quality extra-virgin olive oil, salt, and pepper. Nothing more. Nothing less.

Brush both sides of the steaks with olive oil and season liberally with salt and pepper. Grill the steaks to your desired doneness and keep warm. In the same pan, add the asparagus with a touch more olive oil. Season the asparagus with salt and pepper, and grill them approximately 3-4 minutes, or until just tender. Plate the asparagus. Keep warm.

Cook eggs in olive oil to your desired doneness, and season with salt and pepper. Top the prepared asparagus with the prepared steak and top the steak with the egg. Serve hot.

Buttery Rich Keto Steak and Eggs Over Asparagus

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen

Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make