Easy Steak and Eggs by Approaching Paleo
Steak and Eggs has to be one of the best combinatons out there! Nancy cooked up a perfect version for you guys that you will love!
EASY STEAK AND EGGS BY APPROACHING PALEO
2 eggs (I used 2 local cage free eggs from Chestnut Farms)
4 cups organic spinach
1-2 slices sugar-free bacon
1 cup chopped sweet potatoes or squash (low carb option: replace this with 1 cup cauliflower and/or broccoli)
1 organic pepper, chopped, or 1/2 cup already chopped organic peppers (I used the frozen ones from Whole Foods)
1/4 onion, chopped
Salt, pepper, paprika, and cayenne, to taste
Take the steak out of the fridge about 15 minutes before you start cooking and season both sides with salt and pepper.
Cut the bacon into 1-inch slices. In a hot pan on high heat, fry the bacon until crispy. Place the bacon on a plate with paper towels on it to drain.
Pour some of the bacon grease out into a heat-safe bowl but leave enough to coat the bottom of the pan.
Heat the pan back up and cook the steaks for 3-4 minutes on each side.
Remove from heat and place in a separate plate.
In the same pan, pour in the chopped sweet potatoes/squash, pepper, and onion.
Cook for 5-7 minutes, or until crispy. Add in the spinach and cook for an additional 1-2 minutes, or until wilted. Season with salt, pepper, paprika, and cayenne, to taste.
Remove from pan and set in a separate plate.
If necessary, pour some bacon grease back into the pan. When the pan is hot, crack 2 eggs in and cook on medium heat until the whites solidify but the yolks are still runny (about 3 minutes).
Slice the steak against the grain.
On a plate, add a scoop of the vegetable hash, 1/2 of the sliced steak, and 1 egg. Sprinkle 1/2 the bacon on top of the hash. Add more salt, pepper, or red pepper flakes to taste if you want, and enjoy!
Note: This would also taste great with gluten free toast and/or avocado on the side if you wanted to make a heartier meal!
BY NANCY CHEN