Breakfast Steak and Eggs on Asparagus Spears

Author: Chef Belinda

Whether its slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.

Ingredients

• 2 tablespoons Garlic-Infused Olive Oil, divided

• 10 to 12 asparagus spears (about 1 pound), trimmed

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 (5-ounce) steaks, of choice

• Freshly ground grains of paradise or favorite steak seasoning, to taste

• 4 large eggs

• 1/2 teaspoons chopped fresh chives

• Dash of Tabasco

• 1/2 tablespoon unsalted butter

• 1/4 cup grated cheddar cheese

• Sliced heirloom tomatoes, for garnish

• Chopped fresh chives, for garnish

Instructions

1. In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes.

2. Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt, and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from heat. Fold in cheese. It is better to undercook the eggs than overcook, as they will continue to cook from the heat of the skillet.

3. To serve, arrange half the asparagus spears on 2 individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.