Steak and Eggs with Caramelized Onions and Avocado

Instructions

Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.

Step 2. Once boiling, remove from the heat, cover, and let the eggs sit for 8–9 minutes for jammy yolks or 10–12 minutes for firmer yolks.

Step 3. Transfer the eggs to an ice bath for 5 minutes, then peel and slice in half.

Step 4. Heat olive oil and butter in a skillet over medium heat.

Step 5. Add the sliced onions and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.

Step 6. Remove the onions from the skillet and set aside.

Step 7. Season the steak with garlic powder, salt, and black pepper.

Step 8. In the same skillet, heat olive oil over medium-high heat.

Step 9. Cook the steak for 3–4 minutes per side, or until it reaches your desired doneness.

Step 10. Add the butter during the last minute of cooking and spoon it over the steak.

Step 11. Transfer the steak to a cutting board and let it rest for 5 minutes.

Step 12. Slice the steak into strips.

Step 13. Arrange the steak slices, caramelized onions, egg halves, and avocado slices on serving plates.

Step 14. Season the eggs and avocado lightly with black pepper and serve immediately.

Storage and Reheating Tips

Store leftover steak, eggs, onions, and avocado separately in airtight containers in the refrigerator for up to 3 days.

For best results, slice fresh avocado just before serving to prevent browning.

Reheat the steak and onions gently in a skillet over low heat until warmed through.

Hard-boiled eggs can be enjoyed cold or brought to room temperature before serving.

Avoid overheating the steak to maintain its tenderness and juiciness.