Steak & Egg Breakfast (low carb, keto

• Gluten free

• Meat

  • 8 oz Cube steak

• Produce

  • 8 oz Asparagus

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 2 oz Cheddar cheese

Found on lowcarbmaven.com

Description

Directions

• Preparation: Trim the asparagus and place into a microwaveable dish. Add 1 tablespoon water and cover with plastic wrap.
• Cube Steak: Season both sides of the cube steaks with salt and pepper. Heat a medium cast iron skillet over medium heat. When hot, add 1 tablespoon of butter and swirl to coat the bottom. Add the seasoned cube steaks and cook 3 - 4 1/2 minutes per side (or longer) depending on your preferred level of doneness. I like my cube steak more done! (While steaks are cooking start on the eggs!) Remove the cooked cube steaks to a place and tent gently with foil.
• Cheesy Scrambled Eggs: While the steaks are cooking, place a medium non-stick pan over medium heat. crack 4 eggs into a medium bowl and add 2 ounces of grated cheese. Mix together with a fork. When the pan is hot, add 1 tablespoon of butter and swirl to coat the pan. Add the egg mixture to the pan and leave it alone for a few moments while it cooks on the bottom. gently scrape the cooked egg to the center of the pan with a rubber spatula. Break up the center with the spatula and turn off the heat. Every 30 seconds or so, gently push the cooked egg to the center of the pan and gently break-up and fold the mixture. There should be just enough residual heat to make nice custardy eggs.
• Asparagus: While the eggs are cooking, place the asparagus into the microwave and cook on high power for about 2 minutes. Let it sit in the microwave until the eggs are ready.
• Serve: Place one cube steak on each plate, add half of the asparagus and season it with salt and pepper. Place half of the cheesy eggs on top and season with salt and pepper.

Nutrition