Mushroom and Swiss Steak and Eggs Scramble
This low carb high protein breakfast scramble is a satisfying twist on scrambled eggs. A keto friendly breakfast idea with sautéed onions and shiitake mushrooms, gooey Swiss cheese, and perfect slices of pan seared steak on a bed of fluffy scrambled eggs.
Equipment
- cast iron skillet
- Knife and Cutting Board
Ingredients
- 8 oz steak ribeye, filet, striploin, etc.
- salt and pepper to season
- 3 tablespoons avocado oil or another high heat oil for frying
- 2 sprigs rosemary fresh
- 4 tablespoons butter divided
- 1 medium onion sliced thick
- 8 large shiitake mushrooms stems removed and sliced
- 1 teaspoon Worcestershire sauce
- 6 large eggs
- 2 tablespoons sour cream
- ⅓ cup swiss cheese shredded or cubed
Instructions
- Pan Sear the steak. Season the steak liberally with salt and pepper. Add oil to a skillet over medium-high to high heat and let it get nice and hot. It should be nearly smoking hot. Lay the steak in the skillet and sear for 2 minutes, per inch of thickness per side for medium rare. When in doubt use a meat thermometer. In the last minute of cooking on the second side, add a knob (2 tablespoons) of butter and a sprig of fresh rosemary to the the pan. Once the butter is melted and bubbling, gently tip the pan and spoon butter over the top of the steak repeatedly. Remove the steak to rest on a wire rack or cutting board.8 oz steak, salt and pepper, 2 sprigs rosemary, 4 tablespoons butter
- Saute the onions. In the same pan, lower the heat to medium and add the sliced onions. Season with salt and pepper and saute until the onions soften and begin to brown. Add a dash of Worcestershire sauce and continue to cook until the onions are golden brown.salt and pepper, 1 medium onion, 1 teaspoon Worcestershire sauce
- Sauté the mushrooms. Once the onions are browned, add the sliced shiitake mushrooms and the remaining butter if necessary. Sauté the mushrooms until both sides are golden brown. Remove the onions and mushrooms from the pan and set aside.8 large shiitake mushrooms, 4 tablespoons butter
- Scramble the eggs, and cook. Beat the eggs with the sour cream until light and fluffy. Pour into the pan, and cook stirring with a spatula until they are nearly finished. They should be soft and fluffy without any noticeably runny or raw portions. Add the shredded Swiss cheese, sauteed onions, and mushroom, stir to combine. Remove them from the heat just before they are done to your liking, they will. Continue to cook off the heat.6 large eggs, 2 tablespoons sour cream, ⅓ cup swiss cheese
- Add the steak and serve hot. Once the steak is properly rested, sliced into thin pieces. Top the eggs with slices of steak, fresh parsley, and season to taste with salt and pepper. Serve as a part of a satisfying low carb high protein breakfast.
Notes
Cooking the steak: Pan searing steak works well for this recipe since the eggs are prepared on the stove. If you prefer you can grill your steak for some added flavour.
Leftover steak works well for this recipe.
Resting the steak: Resting any steak before cutting into it is an absolute must. Generally you want to rest it as long as it was cooked for.
Tip: Rest the steak elevated on a wire cooling rack to keep the crust on the bottom from getting soggy.
Remove the woody stems of the shiitake mushrooms before adding them to the pan.
Mushroom substitutions: Shiitake mushrooms are nutty and buttery so they work well for this recipe. You can use any mushrooms you prefer for this recipe.
See the full post above for tips for making perfect scrambled eggs and pan searing a steak.
Leftovers: Store leftovers sealed in the fridge for use within 4 days.
Reheating: Reheat gently over medium-low heat in a frying pan with some melted butter.
Nutrition
Calories: 459kcalCarbohydrates: 7gProtein: 29.8gFat: 34.5gSaturated Fat: 16.7gSodium: 462mgPotassium: 480mgFiber: 1.4gSugar: 3.4gVitamin A: 261IUVitamin C: 2.4mgCalcium: 193mgIron: 2.14mgSugar Alcohols: 0.06gNet Carbs: 5.5g
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