Peppermill Steak and Eggs
Bold, hearty, and made to satisfy, this peppermill steak and eggs plate is a classic breakfast built for serious appetites. Juicy steak crusted with cracked black pepper, paired with perfectly cooked eggs and crispy hash browns, delivers comfort and richness in every bite.
Ingredients
You’ll need a good-quality steak such as sirloin or ribeye, coarse cracked black pepper, salt, butter or oil, fresh eggs, potatoes (or prepared hash browns), and an optional handful of greens like kale or parsley for balance and color.
Method
Season the steak generously with cracked black pepper and salt. Heat a heavy skillet until very hot, add butter or oil, and sear the steak until a deep crust forms on both sides, cooking to your preferred doneness. Let it rest briefly. In the same pan or a separate skillet, cook the eggs sunny-side up or over easy. Prepare the hash browns until golden and crisp. Plate the steak with eggs and potatoes, finishing with a final crack of black pepper.
