Steak & Egg Breakfast Bowl

• Fine salt, to taste
• 1 tbspolive oil
• 400 gsirloin steak, about 2 cm thick
• 4eggs
• 1garlic clove, minced
• 200 gcherry tomatoes, halved
• 80 gbaby spinach
• 20 gbutter, 10 g for the vegetables and 10 g for the eggs
• 1 tspchilli flakes
• ½avocado, sliced
• 30 mllemon juice
• Black pepper, to taste
• 100 gsourdough, 2 slices, optional (optional)

Method

1. 1Take the steak out of the fridge 15 minutes before cooking and season with salt and pepper on both sides.
2. 2Heat the olive oil in a heavy cast-iron pan over very high heat until it is shimmering and just starting to smoke. Lay the steak in away from you and cook for 2–3 minutes per side for medium-rare, until a deep mahogany crust has formed. Lift onto a board and rest for 5 minutes.
3. 3Reduce the heat under the same pan to medium and add 10 g butter and the garlic. Once the butter is foaming and the garlic smells fragrant (about 30 seconds), tip in the cherry tomatoes and cook for 2 minutes, pressing gently so they blister and release their juices.
4. 4Add the spinach in handfuls and turn through the buttery tomatoes for about a minute, until just wilted and glossy. Season with salt and pepper and slide off the heat.
5. 5Heat the remaining 10 g butter in a non-stick pan over medium heat. Fry or scramble the four eggs to your liking, allowing about 3–4 minutes for set whites and soft yolks if frying.
6. 6Slice the rested steak thinly against the grain, catching any resting juices to spoon back over at the end.
7. 7Build the bowls: a base of spinach and tomatoes, the sliced steak fanned alongside, avocado tucked in, and two eggs per bowl. Scatter with chilli flakes, spoon over 30 ml lemon juice, and finish with the resting juices.

Per serving

kcal

717

protein

68.3g

fibre

5g

carbs

11.7g

fat

44.4g