Name: Classic Steak & Egg Breakfast with Avocado, Tomato and Toast
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 eggs; 0.68 kg striploin (New York strip) steak; 1 ½ tomatoes; 6 slices whole grain bread; black pepper; extra virgin olive oil; salt

Classic Steak & Egg Breakfast with Avocado, Tomato and ToastClassic Steak & Egg Breakfast with Avocado, Tomato and Toast — a 25-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

1 ½ avocados

6 eggs

0.68 kg striploin (New York strip) steak

1 ½ tomatoes

6 slices whole grain bread

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Halve tomatoes and thinly slice into half rounds; set aside.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Set aside.

Preheat a large skillet over medium-high heat.

Pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Return skillet to medium-high, add more oil and swirl to coat the bottom.

Working in batches if necessary, gently crack eggs into the skillet and season with salt and pepper. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes.

Meanwhile, toast bread and slice in half on the diagonal.

Thinly slice steak against the grain.

To serve, divide steak, eggs, and toast between plates. Garnish with tomato and avocado. Enjoy!

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