Steak and Eggs Power Breakfast
A classic bodybuilder breakfast featuring seared sirloin steak and perfectly fried eggs—simple, satisfying, and loaded with 48g of protein.
PROTEIN 48g
CALORIES 452
P:E RATIO 10.6
TIME 17m
YIELD 1
P:E 10.6
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
170g (6 oz) sirloin steak FLAVOR
3 large eggs 48G PROTEIN
1 tablespoon butter DAIRY
1 tablespoon olive oil FLAVOR
1/2 teaspoon garlic powder FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
1 sprig fresh rosemary FLAVOR
Fresh parsley for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Best enjoyed fresh. If needed, store steak and eggs separately in the fridge for up to 2 days.
- Batching: Let the steak come to room temperature for 20 minutes before cooking for a more even sear.
- Reheat: Reheat steak gently in a skillet over medium-low heat for 2-3 minutes per side. Eggs are best fresh.
EXECUTION STEPS
01
THE MACRO PREP
Pat the steak dry with paper towels. Season both sides generously with garlic powder, salt, and pepper.
02
HIGH HEAT SEAR
Heat olive oil in a cast iron skillet over high heat until smoking. Sear the steak for 3-4 minutes per side for medium-rare. Add rosemary sprig during the last minute.
03
VEGGIE STEAM-SAUTÉ
Remove steak to a cutting board and let rest for 5 minutes.
04
HIGH HEAT SEAR
Reduce heat to medium, add butter to the same skillet. Fry eggs to your preference (sunny-side up or over-easy), about 2-3 minutes.
05
STEP 5
Slice steak against the grain. Plate alongside the eggs, spooning any pan juices over the steak. Garnish with parsley.