Buttery Rich Keto Steak and Eggs Over Asparagus #BrunchWeek

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. Beat that for #BrunchWeek 2018, why don’t ‘cha! 😉

*This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.*

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 Buttery Rich Keto 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 from Michigan (my favorite springtime vegetable), all topped with a farm fresh fried Eggland’s Best 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.

To read more about the superior nutritional benefits of Eggland’s Best Eggs, please click HERE.

To read more about the nutritional benefits of Michigan asparagus, please click HERE.

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 #BrunchWeek 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

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Buttery Rich Keto Steak and Eggs Over Asparagus

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

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

Course: Breakfast and Brunch, Easy Main Course

Cuisine: high protein

Servings: 2 people

Ingredients

• 2 strip steaks, 8 ounces each
• 2 tablespoons extra-virgin olive oil divided
• 1 pound asparagus
• 2 large eggs
• 1 teaspoon coarse salt, divided
• ½ teaspoon black pepper, divided

Instructions

To make the steaks:

1. Brush each steak on both sides with a thin coating of olive oil. Season each steak, on both sides, with salt and pepper.

2. Heat an indoor grill pan or outdoor grill to medium-high. Cook the steaks on both sides to your desired doneness. Remove the steak to a plate, cover, and keep warm.

3. Cook the asparagus in the grill pan with approximately 2 teaspoons of olive oil until just tender. Season with salt and pepper. Remove. Plate, and keep warm.

4. Fry the eggs in olive oil in a skillet over medium heat to your desired doneness. Season with salt and pepper.

5. To serve, add the prepared steak on top of the prepared asparagus and top the steak with the egg. Serve immediately.

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

Welcome to #BrunchWeek 2018

Hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

 

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

 

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

 

 

And now is your turn to enter to enter and possibly win an exciting prize package thanks to our wonderful sponsors…

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