Cooking Tips
Garlic Butter Steak & Eggs with Crispy Potatoes and Avocado
Seared garlic butter steak with fluffy scrambled eggs, crispy roasted baby potatoes, creamy avocado and cherry tomatoes — the ultimate brunch platter.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the breakfast platter that ends the debate about what to cook on a slow weekend morning: sirloin seared in garlic butter, fluffy scrambled eggs enriched with cream and cheddar, baby potatoes roasted until crisp, and ripe avocado with cherry tomatoes and lemon on the side. Each part is simple; together they make a plate that looks like it came from a brunch spot and eats like a proper feast.
Ingredients
For the juicy garlic butter steak: 1 1/2 lb sirloin steak; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper.
For the fluffy scrambled eggs: 6 large eggs; 2 tbsp unsalted butter; 1/4 cup heavy cream; 1/4 cup whole milk; 1/4 cup shredded cheddar cheese (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped.
For the crispy roasted potatoes: 1 1/2 lb baby potatoes, halved; 2 tbsp olive oil; 2 tbsp melted butter; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp dried rosemary; 1/2 tsp salt; 1/2 tsp black pepper.
For the fresh avocado & tomatoes: 1 large ripe avocado, halved; 1 cup cherry tomatoes; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper.
For garnishing: 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; freshly cracked black pepper; extra melted garlic butter, for drizzling.
Method
Heat the oven to 200°C (400°F). Toss the halved baby potatoes with the olive oil, melted butter, garlic powder, smoked paprika, onion powder, rosemary, salt and pepper, cut-side down on a tray. Roast for 30–35 minutes until golden and crisp.
Season the sirloin with the garlic powder, smoked paprika, onion powder, thyme, salt and pepper. Sear in olive oil over high heat for 3–4 minutes per side, then add the butter and garlic and baste for 1 minute. Cook to 145°F (63°C), then rest for 5–10 minutes and slice.
Whisk the eggs with the cream, milk, salt and pepper. Melt the butter in a pan over medium-low heat, add the eggs and stir gently until just set and creamy. Fold in the cheddar if using and the parsley.
Toss the cherry tomatoes with the olive oil, lemon juice, salt and pepper. Slice the avocado and squeeze over a little lemon juice.
Plate the sliced steak, scrambled eggs, crispy potatoes, avocado and tomatoes together.
Garnish with parsley, chives, cracked black pepper and a drizzle of melted garlic butter.
Cooking Tips
Start the potatoes first — they take the longest, and everything else cooks in minutes.
Scramble the eggs low and slow; high heat makes them rubbery instead of creamy.
Rest the steak while the eggs cook so the timing lines up and nothing goes cold.
Frequently asked questions
How do I keep the eggs creamy?
Take them off the heat while they still look slightly underdone — they finish cooking in their own heat and stay soft instead of drying out.
Can I use frozen potatoes?
Yes — roast them straight from frozen with the same seasoning, adding about 10 minutes to the roasting time.