Steak and eggs is classic breakfast that is virtually carb free and loaded with protein and healthy fats. The tomatoes provide some much needed color to this great start to the day and all you’ll want is a good cup of coffee on the side to make a great breakfast perfect! I love this breakfast on special occasions like holidays and any weekend when I want a treat but don’t want to break my diet. More low carb breakfast recipes here.
Ingredients – serves four
- 1 tablespoon plus 1 teaspoon olive oil
- 1-pound flank steak
- Sea salt and black pepper to taste
- 4 medium tomatoes, halved
- 4 large eggs
- 1 tablespoon chopped fresh oregano
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook the steak, 4 to 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing. Add the tomatoes to the skillet and cook, cut-side down, until browned, 2 to 3 minutes.
Meanwhile, heat the remaining teaspoon of oil in a nonstick skillet over medium heat. Crack the eggs into the nonstick skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.
Sprinkle the tomatoes and eggs with the oregano and salt and pepper. Serve with the steak.
Nutritional information per serving
Protein 32 grams
Carbohydrate 7 grams
Fat 17 grams