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A satisfying steak and eggs breakfast with sliced steak, three sunny-side-up eggs, toasted bread, and a green herb sauce.
Layla

Sizzling Sirloin & Sunny-Side Up: The Ultimate Steak and Eggs Breakfast

Elevate your morning with a hearty and flavorful steak and eggs breakfast featuring perfectly seared sirloin, crispy seasoned potatoes, and sunny-side-up eggs, all cooked to your liking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lbs Sirloin Steak boneless, about 1-inch thick, room temperature
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1 tbsp Unsalted Butter
  • 2 sprigs Fresh Rosemary (optional)
  • 2 cloves Garlic smashed (optional)
For the Crispy Breakfast Potatoes
  • 1 lbs Small Red Potatoes or Yukon Golds, cut into 1/2-inch cubes
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper freshly ground
For the Eggs
  • 4 large Eggs
  • 1 tsp Unsalted Butter or cooking spray
  • Pinch Salt and Pepper to taste
For Serving
  • 2 tbsp Fresh Parsley chopped (optional, for garnish)

Equipment

  • Large cast-iron skillet
  • Small non-stick pan
  • Tongs
  • Spatula
  • Meat thermometer (optional)
  • Cutting board
  • Sharp knife
  • Small mixing bowl

Method
 

Prepare the Potatoes
  1. In a medium bowl, toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Heat a large cast-iron skillet over medium-high heat. Add the seasoned potatoes in a single layer. Cook for 15-20 minutes, stirring occasionally, until golden brown and tender crisp. Remove from skillet and set aside, keeping warm.
Sear the Steak
  1. While potatoes are cooking, pat the sirloin steak dry with paper towels. Season generously on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for at least 15 minutes before cooking (if not already).
  2. Wipe out the cast-iron skillet (if using the same one as potatoes, otherwise use another heavy-bottomed pan) and return to high heat. Add 1 tbsp olive oil and heat until it shimmers and just begins to smoke.
  3. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), 4-5 minutes per side for medium (135-140°F), or longer for desired doneness. For the last minute of cooking, add 1 tbsp unsalted butter, rosemary sprigs, and smashed garlic cloves to the pan. Baste the steak with the melted butter using a spoon.
  4. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let rest for at least 5-7 minutes. This is crucial for juicy steak.
Cook the Eggs
  1. While the steak is resting, heat a small non-stick pan over medium heat. Add 1 tsp butter or spray with cooking spray. Crack the eggs into the pan.
  2. Cook for 2-3 minutes for sunny-side up eggs, or longer if you prefer firmer yolks (cook to your preference: over easy, over medium, or scrambled). Season with a pinch of salt and pepper.
Assemble and Serve
  1. Slice the rested steak against the grain into desired thickness.
  2. Divide the crispy potatoes between two plates. Place sliced steak next to the potatoes and top each serving with two cooked eggs.
  3. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy your delicious steak and eggs breakfast!

Notes

For best results, ensure your steak is at room temperature before searing for an even cook. Don't overcrowd the pan when cooking potatoes; cook in batches if necessary for maximum crispiness. Adjust cooking times for steak and eggs to achieve your preferred level of doneness. A meat thermometer is highly recommended for perfectly cooked steak. Leftover steak (if any) can be stored in an airtight container in the refrigerator for up to 3-4 days.