As the name implies…I made this dish with leftover steak we had from a braai one evening. Usually, I get all excited when there’s a piece of steak leftover because steak and eggs are one of my absolute favourite breakfasts EVER!
Back when I was a full-on banter…steak and eggs used to be my treat breakfast. I would strategically eat half of my steak at dinnertime just so that I could have the leftovers with eggs the following morning. However, I would be lucky if no one had devoured it as a result of night-time munchies. And it’s safe to say someone would suffer my wrath the next morning!
Anyway, the other morning I had the brainwave to mix things up a bit…and the Leftover Steak and Egg dish was born! A wonderful option if you’re having people over for breakfast, brunch or lunch because it’s very simple and easy to make – unless you still have to cook the steak (although, fresh steak is always tastier). In that case – try it as a lunch option instead. I added the convenience element here (leftover steak) because I really appreciate it when I’m still half asleep at breakfast time.
Tips for variation:
- You can substitute baby spinach for rocket – which adds a lovely pepperiness.
- Substitute Grana Padano for Parmigiano Reggiano – it has a stronger flavour.
- Try a poached egg instead of a fried egg – for less calories (but more effort).
(Leftover) Steak and Eggs Recipe
- Serves: 1
- Calories: 398
- Fat: 21.8g
- Carbohydrates: 10.4g
- Sugar: 5.7g
- Sodium: 284.7mg
- Fiber: 2g
- Protein: 15.2g
- Cholesterol: 184.5mg
- handful of baby spinach
- shavings of Grana Padano cheese (or Parmigiano Reggiano), 20g
- 100g steak strips, cooked
- drizzle of balsamic reduction
- 1 egg, fried
- salt and pepper to taste
- Assemble ingredients: first the spinach, then the cheese - followed by the steak strips, balsamic reduction and then the fried egg.
- Season to taste.
Pssst…here’s another breakfast recipe you might like: