Classic Steak & Egg Breakfast with Avocado, Tomato and Toast

Directions

1. Rinse the produce and pat dry.
2. Slice the tomato into thin half-rounds; set aside.
3. Halve the avocado, pit it, and scoop out the flesh in the skin; slice crosswise and set aside.
4. Heat a skillet over medium-high heat.
5. Pat the steak dry and season it on all sides with salt and pepper.
6. When the skillet is hot, add a small amount of oil and swirl to coat the bottom. Sear the steak until it's cooked to your liking, about 2–5 minutes per side; transfer to a plate and loosely cover with foil.
7. Return the skillet to medium-high heat, add another splash of oil if needed, and swirl to coat the bottom.
8. Crack the eggs into the skillet and season with salt and pepper; cook until the whites are set but the yolks remain runny, about 3–4 minutes.
9. Toast the bread and cut it in half diagonally.
10. Thinly slice the steak against the grain.
11. To serve, divide the steak, eggs, and toast among plates and garnish with the tomato and avocado.