Posted on 5 Comments

Whole30 Steak with Crispy eggs and Avocado breakfast

I happen to love the concept of dinner for breakfast—and to be honest, most of my breakfasts consist of leftovers re-purposed, usually topped with an egg.  Using leftovers is a great way to pull together a Whole30 breakfast that puts me in a good mood and makes me happy to be alive.

This one is a winner with juicy steak, creamy avocado, Pistachio Pesto MAGIC ELIXIRS™ all topped with a crispy egg.  So delicious!  Treat this recipe as an inspiration, add the leftovers you have in the refrigerator and pair it with your favorite MAGIC ELIXIRS™.

Whole30 Steak with crispy eggs and avocado breakfast


  • Leftover steak, sliced
  • 2 eggs 
  • 1 Tbsp Extra Virgin olive oil 
  • ½ large avocado, sliced 
  • Arugula 
  • Generous dollop of Pistachio Pesto MAGIC ELIXIRS™ (click here for recipe)
  • Marinated Red Onions MAGIC ELIXIRS™ oil (click here for recipe)

Heat 1 tbsp Extra Virgin olive oil in a frying pan over medium heat.  When oil and pan are hot, crack eggs in to pan.  Cook for 2 ½ -3 minutes, depending on how done you like your eggs.  

Arrange arugula and slices of cold leftover steak on a plate, add a crispy egg and top with avocado slices.  Add a dollop of Pistachio Pesto MAGIC ELIXIRS™ and a drizzle of Marinated Red Onion MAGIC ELIXIRS™ oil.   

Teri’s short cut: When you are cooking steak or other meat, be sure to cook double so that you have leftovers for breakfast or dinner.  Make your MAGIC ELIXIRS™ ahead of time so that you have them in the refrigerator and ready to go.

5 thoughts on “Whole30 Steak with Crispy eggs and Avocado breakfast

  1. You are absolutely smashing the takeover! Made the chicken patties and pistachio pesto last night. Terrific! The idea of a focus on Magic Elixirs is awesome. ❤️ Following you (and Lucy)!

    1. Julie thank you so much

  2. Looks delicious!

    1. 💙💙💙💙

  3. […] creating. I use olive oil in everything From my Marinated Red Onions and Green Goddess to Crispy Eggs for Breakfast to Heroine […]

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