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8/19/2014 11:29 AM grooming • 0 Comments

Steak 'n Eggs

Serve a juicy filet over some PRZ Veggie Egg Scramble for a new twist on Steak ‘n Eggs. Here's your opportunity to use up all those veggies you have sitting in your fridge. You can cook up a nice big steak or use the leftover steak from the night before. Simply serve the slices of steak over the egg scramble for a high protein breakfast.


This is PRZ's personal hangover cure. The key to a great filet is timing. Be sure to use tongs to help you sear it on all sides. You can also use olive oil to be healthier, but butter gives it a rich flavor and helps brown the steak to perfection.


PRZ Steak 'n Eggs


Ingredients for PRZ Veggie Egg Scramble


  • 6 eggs
  • Salt and pepper to taste
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 scallions, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/2 tomato, diced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 cup shredded reduced-fat cheddar cheese



1. In a bowl, whisk the eggs, salt, and pepper, set aside. In a large nonstick skillet, sauté the green pepper, tomato, onion, and mushrooms in butter and oil for 3 minutes or until crisp-tender.


PRZ Steak 'n Eggs 3


2. Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from heat; let stand for 5 minutes or until cheese is melted.


Ingredients for Filet

  • 1 (6-oz.) beef tenderloin filet
  • 1 teaspoon freshly cracked pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil



1. Sprinkle filet with pepper and salt.


PRZ Steak 'n Eggs 2


2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add filet and cook 5 minutes on each side or to desired degree of doneness. Transfer to a cutting board to rest 3-4 minutes.


3. Cut the steak in half. Plate the eggs and place the steak on top of eggs. Serve warm.