45 min serves 2-4

Kona Crusted Filet Mignon & Sage Fried Eggs

A Kona coffee, maple and mushroom powder crust awakens this steak & eggs variation. Definitely worth waking up for.
Gluten-Free Keto Paleo

PREP: 15 min. ACTIVE: 20 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 2 Pre Filet Mignon steaks
  • 3 tbsp. Kona coffee grounds
  • 1 tbsp. black pepper
  • 2 tsp. pink Himalayan salt
  • 1 tbsp. ground shiitake mushroom powder
  • 1 tsp. maple syrup
  • 1 tbsp. coconut aminos or soy sauce
  • 1 tbsp. ghee or butter
  • 4 large eggs
  • 1 bunch fresh sage
  • 2 tbsp. avocado oil
  • salt
  1. Turn on grill, setting burners on high. Add avocado oil to cast iron skillet and set on one side of grill. Close lid and heat to 450F.
  2. In a bowl, mix coffee grounds, black pepper, mushroom powder, maple syrup, and coconut aminos. Pat dry, and then rub salt on steaks. After, steaks in bowl with coffee mixture. Press down gently, flip and repeat. Set aside until grill is hot.
  3. Rub ghee onto steaks, place on grill, and then cook to preferred doneness. Remove steaks from grill and set aside to rest for 3-5 minutes.
  4. Add ghee to skillet. Crack eggs in skillet, then add sage leaves and salt to egg whites. Once eggs are done, remove from grill.
  5. Place eggs and steak on plate and enjoy!


Kona Crusted Filet Mignon & Sage Fried Eggs

Amount per 100g