Steak and Eggs For One

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.

A fried egg with crispy edges and a warm yolk running down the sides of a juicy steak over a bed of seasoned roasted butternut squash on a plate with a glass of red wine and a small bowl of chopped butternut squash in the background

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.

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I decided to make my own version of steak and eggs at home.

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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.

Overhead shot of a fried egg with a runny yolk on a steak served on top of a bed of roasted butternut squash on a plate

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.

Close up shot of a fried egg with a runny yolk on a steak on top of a bed of roasted butternut squash on a plate

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

Steak and Eggs For One | One Dish Kitchen

Steak with Fried Egg over Roasted Butternut Squash For One

Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 10 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Main Dish
Keyword: steak
Servings: 1 serving
Calories: 310kcal
Author: Joanie Zisk


  • 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.


If you want to cook the steak on the stovetop, place the steak on the skillet with a tablespoon of oil and cook for 2 minutes per side. Remove steak and place on a cutting board and let stand for 10 minutes, covered.


Serving: 1serving | Calories: 310kcal | Carbohydrates: 17g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 234mg | Sodium: 686mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15660IU | Vitamin C: 29.4mg | Calcium: 92mg | Iron: 2mg
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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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