Breakfast Pork Steak and Eggs

Cooking Time: 20 minutes Servings: 2 Ingredients: • ½ lb pork steak, sliced into 1/4-1/2" pieces • 2 tsps. coconut oil, divided • ¼ onion, diced • 4 mushrooms • 1 red bell pepper • 2 eggs Instructions 1. Heat coconut oil in large skillet over medium-high heat. 2. Add onions, sliced mushrooms and steak when pan is hot 3. Move frequently until steak is almost cooked. Pork sometimes cooks faster than beef. 5. Cook eggs, sunny side up in another pan with remaining coconut oil. 6. Top steaks with a fried egg each. Serve warm.

More Recipes You'll Love

• Afternoon Pick-Me-Up (Coffee Smoothie)
• Blueberry & Dates- Breakfast cereal
• Morning Hash With Sweet Potato

Breakfast pork steak and eggs is a skillet-and-pan classic with real steakhouse energy. Thin-sliced pork steak sizzles with onions, mushrooms and red bell pepper, then gets a sunny-side-up egg on top. Twenty minutes, two pans, zero grains.

Pro Tips

• Slice the pork into ¼- to ½-inch pieces so it cooks fast and stays tender — thick pieces turn tough before the vegetables soften.
• Move the steak and vegetables around frequently; pork cooks faster than beef, and it goes from done to dry in under a minute.
• Get the skillet properly hot before adding the onions, mushrooms and steak — crowding a lukewarm pan steams everything instead of browning it.
• Cook the eggs sunny side up in a second pan with the remaining coconut oil so the yolks stay runny for the topping.
• Serve warm with the egg draped over the steak — the yolk is the sauce.

Frequently Asked Questions

What cut is pork steak?

It's a rich, marbled cut from the pork shoulder — ask your butcher to slice it into ¼- to ½-inch pieces and it will cook up tender in minutes.

Can I cook the eggs in the same pan?

You can, but a separate pan keeps the yolks clean and runny while the steak browns. Use the second pan with the remaining coconut oil as the recipe does.

How do I keep the pork from getting tough?

Thin slices and frequent stirring. Pull the pan as soon as the pork is just cooked through — carryover heat finishes the job.

What goes well on the side?

Sliced avocado or a simple green salad keeps the plate light while the steak and eggs do the heavy lifting.

Recipe Card