We had steak last night for dinner, and there were pieces leftover in the fridge that had not been cooked.
And seeing seeing that both Hubby and I are not at work today, I decided that I would cook us a late breakfast/brunch.
And that steak seemed perfect.
So I made us steak and eggs, and rutabaga hash browns to round it out.
Having looked at the photographs I have decided that I need to get a coloured plate – photographing something white on a white plate does not work so well!
Whole eggs are an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Steak and Eggs With Rutabaga Hash Browns
- 2 8oz steaks – preferably grassfed
- sea salt and freshly ground black pepper
- ½ small rutabaga – peeled and grated
- 2 tbsp coconut oil
- 2 eggs – preferably free-range/organic
Season the steaks generously with sea salt and freshly ground black pepper. Grill to your liking using a BBQ/grill. We like ours rare so we cooked them for no longer than 2 minutes per side. If you like your steak more well done than this, you will need to cook them for longer.
Allow the steak to rest for 5-10 minutes while preparing the rutabaga and eggs.
Season the grated rutabaga with salt and pepper. Melt 1 tbsp coconut oil in a skillet. Add the rutabaga and toss for 5 minutes until it is starting to wilt. Shape into 2 cakes, and press down using a fish slice. Cook for 2-3 minutes until browned and crispy. Turn and cook the other side in the same way.
In a separate skillet, melt the remaining coconut oil and fry the eggs however you like them – we like ours overeasy.
To serve, place one rutabaga cake on each plate and top with the egg. Serve the steak on the side.
Shared at Natural Living Monday #72
Shared at Mostly Homemade Mondays #78
Shared at Hearth and Soul Hop
Shared at Real food Wednesday 4/30/2014