Description
A nutritious and hearty power plate combining a perfectly seared steak, sunny-side-up eggs, roasted sweet potato, creamy avocado, and fresh berries. This balanced meal packs protein, healthy fats, and antioxidants, making it ideal for a wholesome breakfast or brunch.
Ingredients
Scale
Protein
- 1 small steak (sirloin, flank, or ribeye, approximately 4-5 oz)
- 2 eggs
Vegetables & Fruits
- 1 small sweet potato, halved
- 1 avocado, diced
- 1 cup raspberries
- 1 cup blueberries
Seasoning & Fats
- Salt and pepper, to taste
- 1 tsp olive oil or butter
Instructions
- Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Place the halved sweet potato cut side down on a baking sheet. Roast for 30-35 minutes until the potato is tender when pierced with a fork.
- Cook the Steak: Season the steak generously with salt and pepper. Heat a skillet over high heat and add the olive oil or butter. Once hot, sear the steak for 3-4 minutes on each side for medium doneness. Remove from heat and let it rest for a few minutes before slicing to retain juices.
- Fry the Eggs: Using the same skillet, crack in the two eggs and cook sunny-side up over medium heat. Season lightly with salt. Cook until the whites are set but yolks remain runny, about 2-3 minutes.
- Assemble the Plate: Arrange the roasted sweet potato halves on a plate. Place the sliced steak on top of the sweet potato. Add the sunny-side-up eggs alongside. Garnish with diced avocado and scatter the fresh raspberries and blueberries on the plate for a burst of color and flavor.
Notes
- Resting the steak after cooking helps keep it juicy and tender.
- Cooking the sweet potato cut side down promotes even roasting and caramelization.
- Use a non-stick or well-seasoned skillet to prevent eggs from sticking.
- Adjust cooking time of steak based on desired doneness.
- Fresh berries add natural sweetness and antioxidants to the meal.