25 min serves 1-2

Perfectly Scrambled Steak & Eggs

Choose a day when you have time to indulge and enjoy! We’ll share our secret for perfectly scrambled eggs that are soft and creamy. The first step is buying high quality eggs. It DOES make a difference! Make the Hollandaise sauce the day before and gently heat it in the microwave in 5 to 10 second increments, stirring, until just warm. The key to this lovely steak and eggs breakfast is prep and timing. We’ll walk you through all of the steps to pull off the perfect execution so there will never, ever, be cold toast in your household.
Gluten-Free Keto Paleo

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


  • 1 Pre New York Strip Steak
  • 2 t high-heat cooking oil such as grapeseed
  • 2 t butter
  • 5 large eggs
  • 1 T whole milk
  • 1 t salt, divided
  • 1/8 t pepper
  • 1 t baking powder
  • Serve with No Fail Hollandaise Sauce and minced chives
  • Stick blender
  • Aluminum foil
  1. 30 minutes before preparing the breakfast take 1-2 T butter out of refrigerator and bring to room temperature.
  2. Preheat oven to 200°F. When oven is heated place 2 oven-safe plates on the center rack.
  3. Have a timer, potholder, foil, bread for toast and toaster, along with your ingredients, within arms reach.
  4. Remove steak from package and blot dry with paper towel. Season steak on both sides with 1/2 t salt. Heat cast iron pan over high heat and add steak. Cook for 2 minutes then flip, you want a nice sear, if cooked side is not seared yet, cook an additional minute before flipping. Repeat on the other side, adjusting heat down if the pan gets too hot. Cook the steak for an additional minute on both sides, 6 to 8 minutes total for medium-rare. Test with a meat thermometer, 120-125°F for medium-rare. Remove steak to cutting board, tent with foil and let it rest while you prepare the eggs.
  5. Crack eggs into a bowl. Add milk, salt, pepper and baking powder, blend with a stick blender until very frothy, about 30 seconds. You should see air bubbles in the eggs.
  6. Cut the steak in to 12 slices and tent with foil and turn off oven.
  7. Melt butter in a 10 inch non stick pan over medium heat. The size of the pan is important. Add eggs and lower heat to medium-low. After 30 seconds gently move the eggs with a spatula, starting around the edges and then down the middle of the pan. Cook another 30 seconds undisturbed then repeat moving the eggs again with the spatula. As curds start to form watch that your heat does not get too hot, periodically lift the pan from the burner as you continue to stir the eggs every 30 seconds.
  8. Drop your toast and toast it to desired doneness.
  9. When you think the eggs are about 80 percent done which should be about 3 minutes total, turn off the heat and let them sit for 30 seconds. Carefully remove heated plates with an oven mitt or dry dishtowel (they should be warm to the touch not searing hot) Stir eggs again and slide on to plates.
  10. Add 6 slices of steak to each plate, drizzle with Hollandaise and top with chives. Butter and cut toast and add to steak and egg plates. Serve immediately.


Amount per 234

  • 416kcal

  • 46.19g

  • 19.94g

  • 3.43g


Recipe developed by   Jennifer Borchardt