Emulsifier Free Whole30 Everything-Seasoned Steak and Eggs Plate
Steak and eggs is already a power move for breakfast or dinner, and this version takes it up a notch with a fragrant homemade everything seasoning pressed right into the crust before it hits a screaming-hot cast iron pan. The blend of sesame seeds, poppy seeds, dried garlic, and dried onion creates a deeply savory, aromatic crust that you simply cannot get from a jar — and since you're mixing it yourself, you know exactly what's in it, with zero hidden additives or emulsifying agents to worry about. Avocado oil handles the high-heat sear beautifully, giving each New York strip a rich, caramelized exterior while keeping the inside tender and juicy. The eggs cook right in the same skillet, picking up all those gorgeous drippings, while blistered cherry tomatoes roasted until their skins burst add a bright, jammy contrast to the plate. Every component is built from whole, single-ingredient foods, which is exactly what makes this kind of recipe so satisfying to cook and so easy to trust. Fresh chives scattered over the top at the end add a little color and a mild oniony lift that ties the whole plate together. It's a bold, restaurant-worthy meal that comes together with nothing more than a skillet, a sheet pan, and ingredients you can actually pronounce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the everything seasoning
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tsp dried minced onion
- 1 tsp dried minced garlic
- ½ tsp flaky sea salt
For the steak and eggs
- 2 new york strip steaks (about 10 oz each, 1-inch thick)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp avocado oil, divided
- 4 large eggs
For the roasted tomatoes
- 1 cup cherry tomatoes
- 1 tsp avocado oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!