Steak and Eggs Breakfast Board
Ingredients
For the steak:
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2 ribeye, sirloin, or strip steaks (about 1 inch thick)
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1 tablespoon olive oil or avocado oil
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2 tablespoons unsalted butter
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Salt and freshly ground black pepper, to taste
For the eggs:
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4 to 6 large eggs (depending on servings)
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1 tablespoon butter or oil
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Salt and pepper, to taste
For the sides (optional but recommended):
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Roasted or pan-fried potatoes
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Toasted sourdough or baguette slices
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Sautéed mushrooms
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Cherry tomatoes (roasted or pan-seared)
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Sliced avocado
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Fresh fruit (berries, orange slices, grapes)
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Small bowls of sauces (chimichurri, hot sauce, hollandaise, or salsa)
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Fresh herbs for garnish (parsley, chives, or microgreens)
Instructions
1. Prepare the steak
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Bring the steaks to room temperature for 20–30 minutes before cooking.
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Pat them dry with paper towels and season generously with salt and black pepper.
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Heat a heavy skillet (preferably cast iron) over medium-high heat. Add oil.
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When the pan is hot, add the steaks. Sear for about 3–4 minutes per side for medium-rare, or adjust the time to your desired doneness.
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During the last minute of cooking, add butter to the pan and spoon it over the steaks.
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Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing thinly against the grain.
2. Cook the eggs
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While the steak rests, heat butter or oil in a nonstick skillet over medium-low heat.
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Crack in the eggs and cook to your preferred doneness (sunny-side up, over-easy, or scrambled).
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Season with salt and pepper. Keep warm.
3. Prepare the sides
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Potatoes: Roast or pan-fry until golden and crispy, seasoning with salt, pepper, and herbs.
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Mushrooms & Tomatoes: Sauté in butter or olive oil until tender and lightly browned.
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Toast: Slice and toast bread or baguette until crisp and warm.
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Avocado: Slice fresh avocado just before serving and season lightly with salt and lime juice.
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Fruit: Arrange fresh fruit in small bunches or bowls for color and balance.
4. Assemble the breakfast board
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Place a large wooden serving board or platter on a table.
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Arrange sliced steak on one side, fanning the pieces slightly.
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Add the cooked eggs beside or on top of the steak.
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Fill the remaining space with small piles or bowls of sides — potatoes, toast, vegetables, fruit, and sauces.
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Garnish with herbs or greens for a fresh look.
Tips
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To keep everything warm during assembly, place cooked items in a low oven (90–100°C / 200°F).
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Offer a mix of sauces so guests can customize their plates.
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For variety, add breakfast sausage, bacon, or grilled vegetables.
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Use a cutting board or large tray lined with parchment for easy cleanup.
Would you like me to include a make-ahead version (so you can prep most of it before serving), or do you prefer a fresh-cooked, served-hot style version?
