Steak and Sunny Eggs Power Plate with Sweet Potato, Avocado, and Berries

A delightful breakfast or brunch dish combining steak, sunny eggs, sweet potatoes, avocado, and berries for a nourishing power plate.

Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast, Brunch

Cuisine American

Servings 2 servings

Calories 650 kcal

1 small steak (sirloin, flank, or ribeye ~4-5 oz) Choose a cut that looks juicy and tender.
2 large eggs Fresh, organic eggs work beautifully.
1 small sweet potato Opt for a sweet potato that feels firm.
1 ripe avocado Adds richness and good fats.
1 cup raspberries Adds a tart contrast and vibrant color.
1 cup blueberries Brings sweetness and antioxidants.
to taste salt & pepper Elevate the flavors.
1 tsp olive oil or butter For cooking the steak and eggs.

Preheat your oven to 400°F (200°C).
Slice the sweet potato in half lengthwise and place on a baking sheet lined with parchment paper.
Roast sweet potato halves in the oven for 30-35 minutes until tender and caramelized.

Season the steak generously with salt and pepper.
In a skillet over medium heat, add olive oil or butter and sear the steak for about 3-4 minutes on each side.
Let the steak rest for a few minutes before slicing.
In the same skillet, crack in the eggs and cook sunny side up, seasoning lightly with salt.

On a large plate, arrange the roasted sweet potato halves.
Top each half with slices of steak and sunny-side-up eggs.
Add diced avocado beside the eggs and finish with fresh raspberries and blueberries.

Let your steak rest after cooking. For perfect sunny-side-up eggs, cover the skillet for a minute. Experiment with spices for added flavor.

Keyword Eggs, Healthy Breakfast, Power Plate, Steak, Sweet Potato