
Steak and eggs is one of those meals that feels indulgent but is actually built on some of the cleanest, most straightforward ingredients you can put on a plate. The homemade everything seasoning — sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — gives the crust serious flavor without any of the fillers or additives that make store-bought blends a problem. Pressed firmly into each New York strip before it hits a screaming-hot cast iron skillet, that seasoning forms a deeply caramelized crust that is genuinely hard to beat. Avocado oil is the cooking fat throughout, which keeps things clean and handles the high heat beautifully. The roasted cherry tomatoes add a bright, jammy contrast that balances the richness of the steak and runny yolk without introducing anything that could derail your progress. Every component here — the protein, the eggs, the tomatoes, the seeds — is naturally free of sugars, grains, and the kinds of fermented or processed ingredients that tend to cause issues on a candida-conscious eating plan. It is the kind of plate that makes clean eating feel like a reward rather than a restriction.
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Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tsp avocado oil and 1/4 tsp kosher salt on a small sheet pan, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and beginning to burst.
While the tomatoes roast, combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and flaky sea salt in a small bowl and stir to mix. Set aside.
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