Looking for a meal that feels fancy but comes together in under 30 minutes? This steak, eggs, and avocado plate is exactly that.
It’s the kind of dish that works for breakfast, lunch, or dinner. High in protein, loaded with healthy fats, and genuinely delicious.
Plus, it’s simple enough that you don’t need any special cooking skills. Just good ingredients and a hot pan.
Why You Will Love This Steak, Eggs & Avocado Plate
Ingredients
- 250g steak (sirloin or ribeye)
- 4 eggs
- 1 avocado
- 1 medium onion, sliced into rings
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp salt
Step 1: Prepare and Season Your Steak
- 250g steak (sirloin or ribeye)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
I always pat my steak dry with a paper towel before seasoning. This helps it get a beautiful sear instead of steaming. Mix your garlic powder, paprika, pepper, and salt together, then coat both sides of the steak generously. Let it sit for a few minutes while you get your pan hot. The meat will start to relax and cook more evenly.
Step 2: Sear the Steak
- 1 tbsp olive oil
- Seasoned steak from Step 1
Heat your pan over medium-high heat until it’s smoking slightly. Add the olive oil and let it shimmer for just a moment. Place the steak in and don’t move it. I resist the urge to poke or flip it around because that breaks the crust. Let it sit for 4-5 minutes until you see a deep brown crust forming on the bottom.
Flip it once and cook the other side for another 3-4 minutes for medium-rare. If you like it more cooked, add an extra minute or two per side. Remove the steak to a plate and let it rest while you cook the rest.
Step 3: Caramelize the Onions
- 1 tbsp butter
- 1 medium onion, sliced into rings
- Pinch of salt and pepper
In the same pan with all those lovely steak drippings, add the butter. Once it foams, add your onion rings and reduce heat to medium. I find caramelized onions worth the extra time, and they add so much sweetness and depth. Stir occasionally, cooking for about 8-10 minutes until they’re golden brown and soft. Add a pinch of salt and pepper as they cook.
Step 4: Cook the Eggs
- 4 eggs
- Pinch of salt and pepper to taste
While the onions are finishing, heat a separate non-stick pan or skillet over medium heat with a light coating of oil or butter. Crack your eggs directly into the pan. I like to cook them sunny-side up so the yolk stays runny and beautiful, but you can cook them however you prefer. Season with a small pinch of salt and pepper. Cook until the whites are set but the yolk is still jiggly, about 4-5 minutes.
Step 5: Slice and Prepare Your Avocado
- 1 avocado
- Pinch of salt and pepper
While everything is cooking, cut your avocado in half lengthwise and remove the pit. Scoop the flesh out and slice it into wedges. A ripe avocado should slice cleanly with just a knife. I sprinkle a tiny pinch of salt and pepper on the avocado to enhance the flavor.
Step 6: Plate and Serve
- Cooked steak from Step 2
- Caramelized onions from Step 3
- Cooked eggs from Step 4
- Sliced avocado from Step 5
Slice your rested steak and arrange it on a plate. Add the caramelized onions, fried eggs, and avocado slices. I like to nestle everything so it looks intentional and beautiful. Serve immediately while everything is still warm.
Storage Instructions
Store: Leftovers can be refrigerated in an airtight container for up to 3 days. The steak stays best when stored separately from the eggs and avocado.
Freeze: I don’t recommend freezing this dish as the eggs, avocado, and steak don’t freeze well together. The avocado will brown and the texture of the eggs will change.
Reheat: Warm the steak gently in a skillet over low heat with a touch of butter. Reheat the eggs in a warm pan or microwave for 30-45 seconds. Avocado is best served fresh and at room temperature, so don’t reheat it.
What to Serve With This Steak, Eggs & Avocado Plate
- A fresh green salad with lemon vinaigrette on the side
- Crispy roasted potatoes or sweet potato wedges for extra carbs
- Grilled asparagus or steamed broccoli for a veggie boost
- Fresh fruit like berries or citrus to balance the richness
- A simple arugula salad with parmesan and olive oil
Estimated Nutrition
- Calories: 620
- Protein: 48g
- Fat: 42g
- Carbohydrates: 12g
(Estimated per serving, without optional ingredients)
Steak, Eggs & Avocado Plate
Ingredients
Method
- Pat your steak dry with a paper towel. Mix together garlic powder, paprika, black pepper, and salt. Coat both sides of the steak generously with the seasoning mixture. Let it sit for a few minutes to allow the flavors to settle and the meat to relax.
- Heat a pan over medium-high heat until smoking slightly. Add olive oil and let it shimmer. Place the steak in the pan and resist moving it for 4-5 minutes until a deep brown crust forms. Flip and cook the other side for 3-4 minutes for medium-rare (add more time if you prefer it more cooked). Remove to a plate to rest.
- In the same pan with the steak drippings, add butter and let it foam. Add onion rings and reduce heat to medium. Stir occasionally for 8-10 minutes until golden brown and soft. Season with a pinch of salt and pepper as they cook.
- Heat a separate non-stick pan over medium heat with a light coating of oil or butter. Crack eggs directly into the pan and season with salt and pepper. Cook until whites are set but yolks are still runny, about 4-5 minutes, for sunny-side up eggs.
- Cut avocado in half lengthwise and remove the pit. Scoop out the flesh and slice into wedges. Season with a tiny pinch of salt and pepper.
- Slice the rested steak and arrange on a plate. Add caramelized onions, fried eggs, and avocado slices. Serve immediately while everything is still warm.
