Steak and Soft Scrambled Eggs
Ever make a steak that's too big that you can't finish it all? No worries, we've got you covered for a great steak and eggs breakfast that you don't have to go out and pay for at a restaurant. Use any leftover steak you have, keeping in mind that the macros will vary depending on how lean or fatty the steak is that you are using. This recipe uses 4 oz of leftover NY strip steak. We're serving it up with a side of soft scrambled eggs and some breakfast potatoes.
Macronutrient Balance: 38g Protein / 39g Fat / 26g Carbohydrates - this makes 1 serving
4 oz leftover NY strip steak
2 tsp salted butter
1 tsp olive oil
1 red potato - diced
2 tsp water
1/2 tsp paprika
1/2 tsp garlic powder
salt and pepper to taste
In a non stick medium pan, add olive oil. Add potatoes once hot and 2 tsp water. Cover and let cook for 10 minutes, stirring occasionally or until potatoes are tender. Remove lid, turn the heat up to a medium/high heat to crisp the potatoes a bit more and season with paprika, garlic powder, and salt and pepper. Move potatoes to a plate.
Bring temperature down to a low heat and add the slices of leftover steak to heat up. Don't overcook here. If the steak is thinly sliced it doesn't need more than 30 seconds to a minute total in the pan. Remove and add to the plate of potatoes.
Remove pan from stove to bring the temperature back down. Meanwhile, crack two eggs in a bowl and whisk with fork for about 20-30 seconds in a circular motion to allow some air flow into the eggs. (Do not season the eggs with salt and pepper at this stage, that will come later.)
Add 2 tsp butter to the pan at a very low heat and add your eggs. Stir constantly but gently, folding the eggs with a baking spatula or non stick spoon. If the eggs are cooking too fast, bring down the heat and lift the pan off to the side to bring down the temperature quicker. Scrambling the eggs at a low heat with butter and no salt should give it a silky, fluffy, and soft texture. When it's almost done, pull it off the heat and sprinkle with a pinch of salt and pepper and fold over one or two more times. The hot pan will continue to cook the eggs without the heat from the stove which will ensure they stay a soft scramble. Serve with your steak and potatoes!
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