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Sunday Low Carb Breakfast: Steak and Eggs with Hollandaise Recipe

Name: Sunday Low Carb Breakfast: Steak and Eggs with Hollandaise Recipe
Total time: 30 min
Yield: 350 g
Ingredients: boneless ribeye steak 12 oz; large eggs 4 pieces; unsalted butter 5 tbsp; kosher salt 1 tsp; freshly ground black pepper 0.5 tsp; lemon juice 1 tbsp; Dijon mustard 0.5 tsp; water 1 tbsp

Steak and eggs is for Sundays when you want to feel powerful before noon. Add hollandaise and it becomes a low carb brunch that means business.

Cook 30 min Difficulty NORMAL 540 kcal

#keto #low carb #high protein

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Ingredients

Main ingredients

boneless ribeye steak 12 oz
large eggs 4 pieces
unsalted butter 5 tbsp

Seasonings/Sauce

kosher salt 1 tsp
freshly ground black pepper 0.5 tsp
lemon juice 1 tbsp
Dijon mustard 0.5 tsp
water 1 tbsp

Nutrition summary

Carbohydrates 4 g 3%

Protein 41 g 30%

Fat 40 g 67%

Serving size 350g

Cooking steps

1

Season both sides of the ribeye steak generously with 3/4 tsp kosher salt and 1/4 tsp black pepper; let sit at room temperature for 15 minutes while you prepare the hollandaise.
2

For the hollandaise: In a small heatproof bowl, whisk together 2 egg yolks, lemon juice, Dijon, and water. Place bowl over a barely simmering saucepan (double boiler); whisk constantly, ensuring the heat stays low to prevent scrambling eggs.
3

Slowly drizzle in the melted butter, whisking vigorously until the sauce thickens and becomes glossy. Remove from heat, season with 1/4 tsp salt and a pinch of pepper, and keep the sauce warm (not hot).
4

Heat a heavy skillet over medium-high heat. Add 1 tbsp butter and, once foaming, lay in the steak. Sear undisturbed for 3-4 minutes, flip, and cook until desired doneness (125°F for medium-rare), basting with pan drippings. Rest steak under foil for 5 minutes.
5

Wipe out skillet, reduce to low-medium heat, and add 1 tbsp butter. Crack in eggs and fry sunny-side up, basting with butter and covering briefly to set the whites without overcooking. Sprinkle with remaining salt and pepper.
6

Slice steak against the grain. Plate with two eggs per serving, spoon warm hollandaise over the eggs, and serve immediately.

Personalized Q&A

Q. What ingredients give this steak and eggs dish its main flavors?

The bold savoriness comes from the ribeye steak, while the velvety richness of unsalted butter and the tang of lemon juice in the hollandaise define the brunch’s signature flavor. Eggs tie these elements together for classic balance.

Q. What’s the key cooking technique for a juicy steak in this recipe?

Achieving the ideal steak requires searing at medium-high heat to create a crust, then basting and resting the meat to lock in juices. Monitoring doneness (about 125°F for medium-rare) prevents overcooking.

Q. How do you prevent the hollandaise from scrambling?

Keep heat low and continuously whisk in the double boiler setup—this ensures the egg yolks gently emulsify with butter and don’t curdle. Remove the sauce from heat as soon as it thickens and keep it just warm.

Q. What is the nutrition profile for this steak and eggs with hollandaise?

Each serving provides about 540 calories, with 4g carbs (3% of calories), 41g protein (30%), and 40g fat (67%). It’s high in protein and fat while remaining very low in carbohydrates—typical of a keto-friendly breakfast.

Sunday Low Carb Breakfast: Steak and Eggs with Hollandaise Recipe

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