How to Make Steak, Asparagus & Egg Breakfast Bowl
-
Preheat oven to 400°F (204°C). Toss asparagus with olive oil, salt and pepper; roast on sheet pan for 8 minutes.
-
Meanwhile, season steak and sear in hot pan over medium-high, 2 minutes per side. Let rest and slice.
-
Bring small pot of water to a gentle simmer. Crack egg and poach for 3 minutes until whites are set.
-
Arrange sliced steak, asparagus, and poached egg in a bowl. Serve immediately.
Pro Tips for Perfect Steak, Asparagus & Egg Breakfast Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lean sirloin steak, trimmed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Steak, Asparagus & Egg Breakfast Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Steak, Asparagus & Egg Breakfast Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lean sirloin steak, trimmed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.