Start your morning with a hearty, satisfying breakfast of seared steak, eggs cooked just the way you like them, and warm, juicy tomatoes. It’s simple to make, full of flavor, and perfect for a relaxed weekend brunch or a filling start to a busy day.
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
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Ingredients
- 1 steak, about 8–10 ounces, such as sirloin or ribeye
- 2 large eggs
- 2 medium tomatoes, halved
- 1 tablespoon olive oil, divided
- Salt and black pepper
- 1 teaspoon butter, optional
- Fresh parsley or chives, optional
- Toast, for serving, optional
Instructions
- Season the steak. Pat the steak dry and season both sides with salt and pepper.
- Cook the steak. Heat a skillet over medium-high heat. Add half the olive oil, then sear the steak for about 3–5 minutes per side, depending on thickness and desired doneness. Transfer to a plate and let it rest for 5 minutes before slicing.
- Cook the tomatoes. Add the remaining oil to the skillet. Place the tomatoes cut-side down and cook for 3–4 minutes, until softened and lightly browned. Turn and cook for another minute. Season with a little salt and pepper.
- Make the eggs. Lower the heat to medium. Add the butter, if using, and cook the eggs to your liking—fried, scrambled, or sunny-side up.
- Serve. Plate the steak with the eggs and warm tomatoes. Finish with fresh herbs and serve with toast, if desired.
Tip: Cooking times vary with steak thickness and the pan. For food safety, use a thermometer to check the steak’s internal temperature; the USDA recommends a minimum of 145°F (63°C) followed by a 3-minute rest.
