Steak & Egg Breakfast

Enjoy a classic Steak & Egg breakfast with steak grilled to perfection, a fried egg, and crispy hashbrowns. Serve with a side of fresh fruit and juice to start your day off right.

Our #1 tip for cooking steak:

There’s just something about a good, juicy steak that really hits the spot. But, if you aren’t careful- you’ll end up with a dried out steak. Our biggest tip when cooking steak is to let it rest about 5 minutes before cutting into it. This allows the juices to flow back into the meat.

If you like this recipe, try these:

• Bacon Cheddar Waffles
• BBQ Breakfast Sandwich on French Toast
• Baked Avocado and Eggs

Enjoy a classic Steak & Egg breakfast with steak grilled to perfection, a fried egg, and crispy hashbrowns.

Steak & Egg Breakfast

Ingredients:

• 1 Main St. Meats Flat Iron Steak (#1554) or steak of your choice, thawed
• Regal Coarse Sea Salt (#1147) & AP Coarse Black Pepper (#1028), to taste
• 1 cup Quincy Gold Loose Shredded Hashbrowns (#2421)
• 1 egg
• 1-2 Tbsp Kirkland Salted Sweet Cream Butter (#1723)

Instructions:

1. First, bring the steak to room temperature. Generously season with salt and pepper. Meanwhile, preheat your grill.
2. Once the steak is room temperature, grill for 2 minutes per side (for medium-rare). Then, transfer to a plate and let rest.
3. Meanwhile, heat two skillets with some butter over medium-low heat.
4. Crack the egg into one pan, season with salt and pepper, and fry until the eggs are set. Flip, if desired.
5. In the other pan, season the hashbrowns with AP Seasoning Salt (#1033) and cook until nicely browned.
6. Add the egg and hashbrowns to the plate with the steak and dig in!

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