Steak and Eggs Over Asparagus
When it comes to delicious and hearty protein-packed breakfast or brunch, nothing beats a plate of Steak and Eggs Over Asparagus.
Servings: 2 servings
Calories: 712kcal
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:
- Brush each steak on both sides with a thin coating of olive oil. Season each steak, on both sides, with salt and pepper.
- 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.
- 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.
- Fry the eggs in olive oil in a skillet over medium heat to your desired doneness. Season with salt and pepper.
- To serve, add the prepared steak on top of the prepared asparagus and top the steak with the egg. Serve immediately.
Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 9g | Protein: 57g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 1356mg | Potassium: 1140mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2021IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 10mg
