There is something timeless about a plate of steak, eggs, and golden roasted potatoes. It’s the kind of meal that feels hearty yet refined, offering the perfect balance of protein, comfort, and rustic flavor. The tender, seared steak pairs beautifully with creamy egg yolks, while the crisp potatoes add warmth and texture to every bite. This recipe brings a restaurant-style breakfast straight to your table using simple steps, fresh ingredients, and a little patience. Whether served for breakfast, brunch, or dinner, it’s always unforgettable.

Classic-Steak-and-Eggs-with-Golden-Roast-Potatoes

Ingredients (Serves 1–2)

For the Steak

  • 1 sirloin or strip steak (180–220g)
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp butter
  • 1 garlic clove, lightly crushed
  • Fresh parsley, chopped (optional)

For the Eggs

  • 2 large eggs
  • 1 tsp butter or oil
  • Salt and pepper, to taste

For the Herb-Roasted Potatoes

  • 2 cups baby potatoes, halved
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp chopped parsley

Instructions

1. Prepare the Potatoes

Start by preheating the oven to 220°C (425°F). Rinse the baby potatoes well and pat them dry so they roast evenly. In a bowl, toss them with olive oil, garlic powder, salt, pepper, and parsley. Spread them on a baking tray, ensuring they sit cut-side down. This position helps them caramelize and become crisp. Roast for 20–25 minutes, or until golden brown. Toss them once halfway through to ensure even browning. Finish with a sprinkle of fresh parsley.

2. Cook the Steak

While the potatoes roast, bring the steak to room temperature. This simple step helps the steak cook evenly. Pat it dry and season generously on both sides with salt and pepper. Heat a heavy skillet over medium-high heat and add olive oil. Once hot, place the steak in the pan. Sear for 2–3 minutes per side, depending on thickness and your preferred doneness. During the final minute, add butter and garlic, tilting the pan and basting the steak to deepen flavor. Remove from heat and let it rest for 5 minutes before slicing.

3. Fry the Sunny-Side Eggs

Heat a nonstick pan over low heat and add butter. Crack the eggs gently into the pan. Cook slowly, allowing the whites to set while keeping the yolks glossy and soft. Avoid flipping. Season with a pinch of salt and pepper.

4. Assemble & Serve

Place the rested steak on one side of the plate. Add a generous mound of roasted potatoes. Slide the sunny-side eggs next to the steak. Garnish with parsley for a fresh touch.

Chef’s Notes

  • Resting the steak keeps it juicy.
  • Low heat guarantees perfect eggs.
  • Potatoes crisp best when not overcrowded.
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