Steak Breakfast Plate with Scrambled Eggs, Mashed Potatoes, and Toast

Instructions

Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. While the potatoes cook, season the steaks with salt, pepper, and garlic powder on both sides.

Step 3. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3–5 minutes per side, depending on thickness and desired doneness.

Step 4. During the final minute of cooking, add 1 tablespoon butter and spoon the melted butter over the steaks.

Step 5. Transfer the steaks to a plate and let them rest for 5–10 minutes.

Step 6. Drain the potatoes and return them to the pot. Add the butter, warm milk, salt, and pepper. Mash until smooth and creamy.

Step 7. Butter the bread slices lightly and toast them in a toaster or skillet until golden brown.

Step 8. In a bowl, whisk together the eggs, milk, salt, pepper, and paprika.

Step 9. Melt the butter in a nonstick skillet over medium-low heat.

Step 10. Pour in the egg mixture and cook gently, stirring frequently, until soft, fluffy curds form.

Step 11. Remove the eggs from the heat while still slightly creamy.

Step 12. Arrange the steak, mashed potatoes, scrambled eggs, and toast on serving plates and serve immediately.

Storage and Reheating Tips

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

Reheat steak in a skillet over medium heat for 1–2 minutes per side or until warmed through.

Warm mashed potatoes with a splash of milk to restore their creamy texture.

Reheat scrambled eggs gently in the microwave using short intervals to prevent overcooking.

Toast fresh bread when serving leftovers for the best texture and flavor.

For the juiciest steak, avoid reheating for too long, as it can become tough and dry.