Steak, Eggs, and Potatoes Breakfast Platter β hearty, classic, and perfect for a weekend morning! π₯©π³π₯
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π₯© Ingredients
For the Steak:
β’ 1 lb (450g) sirloin, ribeye, or New York strip steak
β’ 1 tbsp olive oil
β’ 2 tbsp butter
β’ 3 garlic cloves, minced
β’ Salt and black pepper, to taste
β’ Β½ tsp smoked paprika (optional)
β’ Fresh parsley, chopped (for garnish)
For the Potatoes:
β’ 2 medium russet or gold potatoes, diced into small cubes
β’ 2 tbsp olive oil or butter
β’ Β½ onion, diced
β’ Salt, pepper, and paprika to taste
β’ Optional: a sprinkle of shredded cheddar or herbs
For the Eggs:
β’ 2β4 large eggs (fried or scrambled, your choice)
β’ 1 tbsp butter or oil for cooking
β’ Salt and pepper, to taste
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π₯ Instructions
1. Prepare the Potatoes:
β’ Heat olive oil or butter in a skillet over medium heat.
β’ Add diced potatoes and cook for 10β12 minutes until golden and tender.
β’ Add diced onion, season with salt, pepper, and paprika, and sautΓ© another 3β4 minutes until caramelized.
β’ Keep warm.
2. Cook the Steak:
β’ Pat the steak dry and season both sides generously with salt, pepper, and paprika.
β’ Heat a cast-iron skillet over medium-high heat. Add olive oil.
β’ Once hot, sear the steak for 2β3 minutes per side (depending on thickness) until golden brown.
β’ Add butter and minced garlic; baste the steak with melted butter for 30 seconds.
β’ Remove from the pan and let rest 5 minutes before slicing.
3. Cook the Eggs:
β’ In a clean skillet, melt butter over medium heat.
β’ Fry or scramble eggs to your liking.
β’ Season with salt and pepper.
4. Assemble the Platter:
β’ Arrange golden potatoes on one side of the plate, sliced steak on the other, and eggs in the center.
β’ Drizzle with the garlicky butter from the pan.
β’ Garnish with fresh parsley or a sprinkle of cheese.
