How to Make Keto Steak & Blue Cheese Breakfast Salad
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Season steak generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat.
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Sear steak 2-3 minutes each side for medium-rare. Rest for 5 minutes, then slice thinly.
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In a small bowl, whisk extra-virgin olive oil, Dijon mustard, lemon juice, salt, and pepper for the dressing.
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Poach the egg: bring a small pot of water to a simmer with white vinegar. Stir water, add egg, and poach for 3 minutes until white is set.
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Arrange greens, steak, avocado, and blue cheese on a plate. Top with the poached egg and drizzle with dressing.
Pro Tips for Perfect Keto Steak & Blue Cheese Breakfast Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ribeye steak, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Keto Steak & Blue Cheese Breakfast Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Keto Steak & Blue Cheese Breakfast Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for ribeye steak?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.