Steak & Fried Eggs with Avocado Toast & Arugula Salad

• Lunch
• ⏱ 25 min
• Medium
• Serves 2
• 700 kcal / serving
• 52 g protein
• 28 g carbs
• 42 g fat

Ingredients (8)

• 10 oz (280 g) sirloin or ribeye steak
• 4 large eggs
• 2 slices sourdough toast
• 1 ripe avocado, fanned
• 2 cups (60 g) arugula
• 1/2 cup (120 g) cottage cheese
• 1 tbsp olive oil + butter for frying
• Salt & cracked pepper

Steps (4)

1. Steak. Season aggressively. Sear 2–3 min per side to 145°F (63°C). Rest 5 min, slice against the grain.
2. Eggs. Fry in butter 2–3 min — set whites, runny yolks. Salt and pepper.
3. Toast + salad. Toast bread, top with fanned avocado. Toss arugula with olive oil, salt and cottage cheese dollops.
4. Plate. Steak slices, fried eggs, avocado toast and salad on 2 plates.

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