Steak and Eggs with Roasted Kale
This is one of my absolute favorite healthy breakfasts! Steak and eggs with roasted kale is a high protein and high fiber meal that’s keto-friendly as well Plus, it’s quick to prepare, yet it tastes like a gourmet meal!
Grass-fed steak is what my dietician recommended that should I eat while I’m recovering from gut issues.
If I’m not in an autoimmune or SIBO flare-up and can tolerate it, I’ll add a slice of gluten-free toast with coconut oil instead of butter. Or, I’ll fry up some sliced mini potatoes into home fries to accompany this.
How to Make Steak and Eggs with Roasted Kale
This breakfast is surprisingly easy to make. All you really need to do is move a few things around in a pan on the stove.
I never really knew what to do with kale, but adding it to my plate early in the day works for me. The first time I had kale like this was at my sister’s house. She introduced me to sauteed kale with eggs. I was blown away. The crispiness of the kale, the possibilities of seasonings! It made me regret not cooking with it sooner.
So, why not add a steak to the mix? Steak and eggs is such a classic combination. It’s also one of the very few paleo breakfasts that I can typically find if I’m at a restaurant. Bonus points if there’s gluten free bread!
When cooking the eggs in this recipe, I chose to go with scrambled, but you could also go sunny side up.
My secret weapon is this Weber steak seasoning that a friend bought while we were traveling. I’m a little more lenient on what I eat when I travel, and I could tolerate it on the trip. So, I brought it home with me. It adds a litle something special to my meals. Salt and pepper works just fine. but this kicks it up a notch.
If you try this breakfast, let me know in the comments!
Steak and Eggs with Roasted Kale
Course: BreakfastCuisine: Gluten Free, Keto, PaleoDifficulty: Easy10
minutes10
minutesIngredients
1 grass-fed sirloin steak
2 eggs
2 cups kale
Weber Chicago steak seasoning, to taste (or salt and pepper)
Olive oil
Directions
- Cook the steak in a pan with olive oil on medium heat until it reaches desired doneness.
- While the steak is cooling, wash the kale in a strainer and break off any rough fibers.
- In a small bowl, crack the eggs and beat with a fork.
- Flip the steak after 4-5 minutes to ensure it cooks evenly. Season generously.
- In another pan, add a drizzle of oil and pour the eggs in the pan. Cook on medium heat.
- Remove the steak from the pan and set to cool. In the pan you used to cook the steak, add a small amount of kale at a time and cook on medium heat. Add more once it cooks.
- Flip the egg and stir the kale until desired doneness. Serve all together on a plate. Enjoy!
