Hearty Steak and Garden Harvest Skillet with Jammy Eggs

Name: Hearty Steak and Garden Harvest Skillet with Jammy Eggs
Total time: 30 min
Yield: 2 people
Ingredients: 14 oz Steak; 4 count Eggs; 2 cup Broccoli and Cauliflower; 1.5 cup Brussel Sprouts; 2 cup Stir Fry Vegies; 0.5 cup Peas; 2 tbsp Olive Oil

Low Carb • Paleo • Gluten-FreeHigh ProteinStovetop • One-PotDinner

Medium

30min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A protein-packed skillet featuring seared steak bites, a colorful medley of sautéed garden vegetables, and soft-cooked eggs.

The Hearty Steak and Garden Harvest Skillet with Jammy Eggs is the ultimate high-protein meal that brings together the robust flavors of seared steak and the earthy crunch of fresh garden greens. This Hearty Steak and Garden Harvest Skillet with Jammy Eggs is perfect for those looking to use up their highly perishable fridge items like broccoli and cauliflower, brussel sprouts, and stir fry vegies in one cohesive, delicious pan. The beauty of this dish lies in the contrast of textures: the tender, juicy steak pieces paired with the charred edges of the brussel sprouts and the soft, golden yolks of the eggs. Starting with a hot skillet ensures your steak gets that perfect maillard reaction crust while keeping the center succulent. Adding a splash of milk to the eggs or simply poaching them directly in the vegetable nest creates a luxurious sauce that coats the peas and stir fry vegies. This recipe is not just a meal; it is a nutritional powerhouse. Whether you are prepping for a long day or recovering from a workout, the combination of lean protein and fiber-rich cruciferous vegetables makes the Hearty Steak and Garden Harvest Skillet with Jammy Eggs a reliable favorite. Pro tip: ensure your broccoli and cauliflower are cut into uniform florets so they soften at the same rate as the sprouts!

Ingredients

400 g Steak (2 medium steaks)
4 count Eggs
200 g Broccoli and Cauliflower (about 2 cups florets)
150 g Brussel Sprouts (about 1½ cups halved)
150 g Stir Fry Vegies (about 2 handfuls)
75 g Peas (½ cup)
2 tbsp Olive Oil

Instructions

1
Pat the steak dry with paper towels and cut into 2cm cubes. Season generously with salt and pepper.
2
Heat 1 tbsp of olive oil in a large skillet over high heat. Sear the steak bites for 2-3 minutes until browned on all sides. Remove from the pan and set aside.
3
In the same pan, add the remaining olive oil. Toss in the brussel sprouts (cut side down) and the broccoli and cauliflower florets. Sauté for 5-7 minutes until the vegetables are tender-crisp and charred in spots.
4
Stir in the stir fry vegies and the peas. Cook for another 3-4 minutes until the greens are vibrant and heated through.
5
Return the steak and any accumulated juices to the skillet, tossing to combine with the vegetables.
6
Create four small wells in the vegetable mixture. Carefully crack one of the eggs into each well.
7
Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs whites are set but the yolks are still runny (jammy).
8
Serve immediately directly from the skillet.

Chef's Tips

•For extra creamy eggs, you can whisk a splash of milk into the eggs before pouring them into the wells, though poaching them whole provides a better visual contrast.
•If your brussel sprouts are very large, quarter them instead of halving to ensure they cook at the same rate as the stir fry vegies.
•Use a high-smoke point oil if you don't have olive oil to get a better sear on the beef.