Steak and Eggs with Sautéed Cabbage
While leftovers are a rare occurrence in our house, we do love utilizing them for breakfast the next morning when we have them. Here is a great way to make use of leftover steak, or a great excuse to throw an extra steak on the grill next time you’re cooking out!
- 1 whole 1 whole 1 whole Eggs, Pastured
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Cabbage
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp Coconut Oil, Organic
- 1/4 lb 1/4 lb 1/4 lb Steak, leftover from previous dinner
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice cabbage thinly and rinse with cold water.
- Preheat skillet to medium-high heat with 1 tablespoon coconut oil.
- Add cabbage to skillet and season with salt and pepper.
- Sauté cabbage for 5 minutes; set aside.
- Add 1/2 tablespoon coconut oil to the skillet, and cook egg on medium-low heat.
- Cover with a lid and cook for 4–5 minutes.
- Cut steak into 1/4-inch-thick strips and warm in a frying pan over medium heat.
- Plate egg and steak over cabbage, top with parsley, and serve.
For the perfect sunny-side-up egg, cook the egg on medium-low heat slowly, allowing the egg to cook through without flipping. If you do not have leftover steak, this dish would also be great with ground beef.
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