Skip to content

Steak & Scrambled Eggs

    steak and scrambled eggs

    I am a HUGE lover of scrambled eggs. I grew up eating those fluffy yet delicious pieces of egg curd perfection. But scrambled eggs can get a little repetitive. Luckily, this steak and scrambled eggs recipe is a surefire way to keep them exciting. 

    This is not your typical scrambled eggs. The addition of shallots, chives, and butter are both the hallmarks of a compound butter but also a classic pairing with steak and an even more delicious combination for breakfast. Though there are few ingredients, this meal packs a flavorful punch. 

    overhead shot of steak and scrambled eggs

    If you are not comfortable with cooking a steak, please don’t be alarmed. This is a great recipe to try because the doneness is more forgiving in the scramble. The key to cooking the steak is to anticipate that it will cook more when you let it rest, so ideally you want to take it out of the pan while it is still undercooked. 

    Another note to keep in mind is that shallots cook much differently than onions. They are a lot less forgiving and will give off a bitter taste if overcooked. So instead of looking for these shallots to go translucent, look for them to go white. 

    What You Need to Make Steak and Scrambled Eggs

    This is such a simple recipe and requires very few ingredients. Butter, chives, and shallots are a classic combination and taste best together.

    If you want to elevate the dish even more, white wine vinegar or red wine vinegar is a great way to even turn the ingredients into a compound butter before using. 

    For the steak, you do not need the nicest cut as you will be mixing this with eggs and will be cooking it through. A sirloin cut of even beef strips could also work if you are looking for a cost-efficient cut of meat. 

    If you’re a vegetarian, a tofu steak or seitan meal can also work instead of a slab of steak. 

    ingredients for making steak and scrambled eggs

    Ingredients:

    • Eggs
    • Butter
    • Shallots
    • Salt
    • Pepper
    • Flank steak 
    • Chives 

    How To Make Steak & Scrambled Eggs

    Sear the steak: Start by patting your cut of steak dry with a paper towel and removing any excess moisture that may have accumulated. Generously season with salt and pepper and set aside. Heat a nonstick skillet on medium-high heat and add the butter.

    Once melted, drop your steak in and it should sizzle. If you are concerned that it’s not hot enough, place a shallot piece into the pan, and if it starts sizzling, it’s ready. 

    Cook on both sides for 2-3 minutes or until a dark sear forms. It should still be undercooked on the inside. Once ready, remove from the pan. 

    Cut your steak: Once your steak has rested for 3-5 minutes, begin chopping your steak into bite-sized cubes and place them into a bowl. This will go back into the scramble to cook.

    cooked steak cut up into bite-sized pieces

    Whisk the eggs: Begin preparing your scramble by placing your eggs in a large bowl, add salt and pepper and whisk. Once thoroughly combined, set aside.

    Cook your shallots: Heat a large nonstick frying pan on medium heat. Add butter and let it melt. Add your shallots and stir occasionally until it turns white. Note to not let it go fully translucent or it may burn.

    shallots cooked in a skillet

    Add your eggs: Immediately pour your eggs into the frying pan and begin breaking up the eggs with your spatula. This will help the curds form.

    Add steak and chives: Add your steak and chives into the pan and begin breaking up the eggs every 2-5 minutes until solid curds forms.

    add steak and chives into steak and scrambled eggs

    Garnish and serve: Once ready, place steak and scrambled eggs onto a serving plate. Garnish with chives, salt, and pepper, and serve.

    steak and scrambled eggs

    Recipe FAQs

    What is the best steak to eat with eggs?

    Steaks are very personal and specific to those that are eating them. A classic and affordable steak is a sirloin or striploin. It has a great meat-to-fat ratio that is great for enhancing the flavor of the meal. If you want a meatier steak, a filet is a great option or a flat iron will also do the trick. 

    Can you eat eggs with steak?

    Absolutely! Steak with eggs is a great combination because it is loaded with protein and essential fats and is very lean. This is great for anyone working out or looking to elevate their scrambled eggs game. It also goes great with fresh salads, toast, or biscuits.

    steak and scrambled eggs

    Steak & Scrambled Eggs

    Matthew Chin
    This steak and scrambled eggs recipe is the perfect way to elevate your typical breakfast. Featuring a classic combination of shallots and chives and made with simple ingredients, this recipe will be your go-to way to scramble eggs!
    No ratings yet
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 454 kcal

    Ingredients
      

    • 1 sirloin steak
    • 6 tbsp butter (divided)
    • ¼ cup + 2 tbsp chives to garnish
    • Salt and pepper to taste
    • 4 eggs

    Instructions
     

    • Start by patting your cut of steak dry with a paper towel and removing any excess moisture that may have accumulated.
    • Generously season with salt and pepper and set aside.
    • Heat a nonstick skillet on medium-high heat and add 3 tbsp butter.
    • Once melted drop your steak in and it should sizzle.
    • Cook on both sides for 2-3 minutes or until a dark sear forms and should still be undercooked on the inside. Once ready, remove from pan.
    • Once your steak has rested for 3-5 minutes, begin chopping your steak into bite-sized cubes and place them into a bowl.
    • Begin preparing your scramble by placing your eggs in a large bowl, add salt and pepper and whisk. Once thoroughly combined, set aside.
    • Heat a large nonstick frying pan on medium heat.
    • Add 3 tbsp butter and let it melt followed by shallots and stir occasionally until it turns white.
    • Immediately pour your eggs into the frying pan and begin breaking up the eggs with your spatula. This will help the curds form.
    • Add your steak and chives into the pan and begin breaking up the eggs every 2-5 minutes until solid curds forms.
    • Once ready, place Steak And Scrambled Eggs onto a serving plate.
    • Garnish with chives, salt, and pepper.
    • Serve and enjoy!

    Notes

    The key to cooking the steak is to anticipate that it will cook more when you let it rest. So ideally, you want to take it out of the pan while it is still undercooked.
    Keep in mind that shallots cook much differently than onions. They are a lot less forgiving and you are going to want to not let these overcook or they will give off a bitter taste. So instead of looking for these shallots to go translucent, look for them to go white.
    If you don’t have chives and shallots, red onions and green onions are also possible. If you want to elevate it even more, white wine vinegar or red wine vinegar is a great way to even turn the ingredients into a compound butter before using.
    A sirloin cut of even beef strips could work if you are looking for a cost-efficient cut of meat. If you’re a vegetarian, a tofu steak or seitan meal can also work instead of a slab of steak. If you want a meatier steak, a filet is a great option or a flat iron will also do the trick.

    Nutrition

    Calories: 454kcalCarbohydrates: 0.5gProtein: 44.5gFat: 29.6gSaturated Fat: 15.3gCholesterol: 324mg
    Keyword eggs, scrambled eggs, steak
    Tried this recipe?Let us know how it was!

    Here are a few other recipes you might enjoy!

    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

    Like this recipe? Leave your comments below!

    Your email address will not be published. Required fields are marked *