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!

5 minutes

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	584
Fat:	48 g
Carbohydrates:	10 g
Protein:	38 g
Calculated for total recipe.

Serves: 1

Ingredients

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

Process

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.

Notes

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.