Low carb cube steak and eggs breakfast
You won’t feel hungry until late afternoon! Delicious and filling low carb well-seasoned cube steak with cheesy scrambled eggs for breakfast. Take it or leave it!
0h 10m prep
0h 20m total
easy difficulty
7 ingredients
Preparation
- Cube steak
- 8 oz
Cooking
- Egg
- 4 (large)
- Butter
- 2 tbsp (divided)
- Cheddar cheese
- 2 oz
- Asparagus
- 8 oz (trimmed)
- Sea salt
- to taste
- Black ground pepper
- to taste
Useful tools
Method
1
Trim the asparagus and place into a microwaveable dish. Add 1 tablespoon water and cover with plastic wrap.
2
Season both sides of the cube steaks with salt and pepper. Heat a medium cast-iron skillet over medium heat. When hot, add 1 tablespoon of butter and swirl to coat the bottom. Add the seasoned cube steaks and cook 3 – 4 1/2 minutes per side (or longer) depending on your preferred level of doneness. I like my cube steak more done! (While steaks are cooking start on the eggs!) Remove the cooked cube steaks to a place and tent gently with foil.
3
While the steaks are cooking, place a medium non-stick pan over medium heat. Crack 4 eggs into a medium bowl and add 2 ounces of grated cheese. Mix together with a fork. When the pan is hot, add 1 tablespoon of butter and swirl to coat the pan. Add the egg mixture to the pan and leave it alone for a few moments while it cooks on the bottom. Gently scrape the cooked egg to the centre of the pan with a rubber spatula. Break up the centre with the spatula and turn off the heat. Every 30 seconds or so, gently push the cooked egg to the centre of the pan and gently break-up and fold the mixture. There should be just enough residual heat to make nice custardy eggs.
4
While the eggs are cooking, place the asparagus into the microwave and cook on high power for about 2 minutes. Let it sit in the microwave until the eggs are ready.
5
Place one cube steak on each plate, add half of the asparagus and season it with salt and pepper. Place half of the cheesy eggs on top and season with salt and pepper.
