Steak and Eggs Recipe For One – a juicy steak served over roasted butternut squash and topped with a fried egg. An easy recipe perfect for anyone cooking for one.
This juicy steak and fried egg is served over a bed of seasoned and roasted butternut squash.
Steak and eggs are definitely a thing, yet for some reason, I seldom think to order it when I’m eating out at a restaurant. A few months ago, my husband and I visited a tapas restaurant in downtown Houston and saw Hanger Steak with Fried Egg on the menu and decided to order it. The steak was served over oven roasted potatoes and I was blown away by how delicious it was. Steak and eggs are so simple yet so good.
I decided to make my own version of steak and eggs at home.
Steak and Eggs Recipe
For this steak and eggs recipe, I’m serving the steak with sweet roasted butternut squash which is the ideal base for this dish.
To roast butternut squash: Take cubes of butternut squash, mix them with a little olive oil, salt, pepper, and turmeric and spread the squash evenly on a baking sheet.
They roast in the oven for 25 minutes or so and come out perfect. Soft inside with a slightly charred outside, sweetly caramelized and out-of-this-world delicious.
Since the weather has been mild, I grilled our steak. A thin steak is best for this recipe and because thinner steaks cook quickly. Literally, 2 minutes per side and the steak is done. You could also cook the steak on the stovetop in a skillet for roughly the same about of time as I did in the Sizzling Steak Salad recipe.
To Assemble the Steak and Eggs
Place a good sized portion of the roasted butternut squash on a plate, top the squash with the steak and place the fried egg on top.
Seriously, a perfectly fried egg with crispy edges and a warm yolk running down the sides of a juicy steak is one of life’s simplest pleasures. Adding the flavorful squash, you’ve simply got a home run recipe.
You may not use all of the butternut squash. If you have any leftover, you can put them on a salad or heat them up and enjoy them for lunch or dinner the next day.
Note: When grilling your steak, be sure to heat your grill to high. If you decide you want a thicker steak your grilling time will need to be increased so it is done to the way you like it.
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Steak and Egg Recipe For One
- 1 small butternut squash , peeled and seeded and cut into 1- pieces.
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1 thin steak, , (approximately 1/4 to 1/2- thick (Chuck, New York Strip, or Hanger)
- 1/2 teaspoon creole seasoning , (or use salt and pepper)
- 1 teaspoon butter
- 1 egg
- Preheat the oven to 425 degrees F (220 degrees C).
- Place the cubes of squash on a sheet pan and drizzle with the olive oil, salt, pepper, and turmeric. Toss well to coat. Arrange the squash in one layer and roast for 20-25 minutes, until the squash is tender.
- Heat the grill to high.
- Season the steak with the creole seasoning or use a pinch of salt and a pinch of pepper.
- Place the steak on the grill and cook until slightly charred, about 2 to 2 1/2 minutes. (Because the steak is thin it will cook very quickly).
- Turn the steak over and continue to grill 2 to 2 1/2 minutes.
- Transfer the steak to a cutting board or plate and cover. Let rest for at least 10 minutes. (If you want to cook the steak in a pan on the stove, see notes.)
- Place a frying pan over medium heat. Add the butter and swirl the pan as the butter melts to evenly coat the bottom of the pan.
- When the butter begins to sizzle, crack the egg into a cup and gently tip it into the skillet or crack the egg directly into the skillet.
- Let the egg gently cook without touching it. In a few minutes, the whites will start to set. Flip the egg over using a spatula and cook for a minute on the other side. Remove egg from the pan.
- To assemble: Place a cup of the roasted butternut squash on a serving plate, top with the steak and the fried egg.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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