French Steak & Eggs
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
This seemingly extravagant breakfast takes only minutes to prepare, and with almost 75 grams of protein, it will keep you going all day.
- 1 tablespoon olive oil
- 1 (8-ounce) Certified Piedmontese flat iron steak
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 2 ounces aged white cheddar cheese
- 1 tablespoon sliced chives
Season the steak with salt and pepper. In a cast iron pan over high heat, bring oil to temperature. Sear the steak until cooked to desired temperature; set aside to rest.
Meanwhile, in a small mixing bowl, whip eggs and season with salt and pepper. In a nonstick pan over medium low heat, melt the butter and add the eggs. Stir to emulsify the butter into the eggs. Let the eggs set up; stir once to create a flat, even layer. Sprinkle with cheese and continue to cook, using low enough heat to cook the eggs, but not brown the bottom of the omelet. When the omelet is nearly cooked through, with a spatula, gently roll it up and transfer to a plate. Season with salt and chives. Slice the steak and serve alongside the omelet.
580 calories
37g fat
73g protein
8g carbs