Description

A bold and satisfying breakfast (or any-time meal) featuring a perfectly seared steak, sunny-side-up eggs with crispy edges, and savory mushrooms — classic, protein-packed, and utterly delicious.

Ingredients

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1 ribeye or T-bone steak (about 1 lb)
Salt and freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon butter
4 large eggs
1 cup sliced mushrooms
1 clove garlic, minced
Fresh parsley, chopped, for garnish

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Instructions

Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper on both sides.
Heat a skillet over medium-high heat. Add olive oil and sear steak for 3–4 minutes per side (for medium-rare) or to desired doneness. Remove and let rest.
In the same skillet, melt butter and add garlic and mushrooms. Sauté for 4–5 minutes until browned and tender. Season lightly with salt and pepper.
In a separate nonstick pan, fry eggs sunny-side-up until whites are set and edges are crispy.
Plate the steak with eggs and mushrooms. Garnish with fresh parsley and additional black pepper if desired.

Notes

Letting the steak rest after cooking helps retain juices.
Use cremini or baby bella mushrooms for extra flavor.
Adjust egg doneness to preference — over-easy or poached also work well.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 1g
Sodium: 320mg
Fat: 42g
Saturated Fat: 16g
Unsaturated Fat: 24g
Trans Fat: 1g
Carbohydrates: 3g
Fiber: 1g
Protein: 42g
Cholesterol: 370mg