Classic hearty breakfast

1. Cook the Steak:

Pat the steak dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side, depending on thickness, until your desired doneness.

Let it rest for 5 minutes before slicing.

2. Prepare the Potatoes:

Boil the cubed potatoes for 5 minutes, then drain.

In a skillet, heat olive oil or butter, and sauté the onions and peppers for 3 minutes.

Add the potatoes and season with paprika, garlic powder, salt, and pepper.

Cook until golden brown and crisp, stirring occasionally, about 10–12 minutes.

3. Make the Scrambled Eggs:

In a bowl, whisk the eggs with milk, salt, and pepper.

Melt butter in a nonstick skillet over medium-low heat.

Pour in the eggs and stir gently until soft and creamy.

To Serve:

Plate the juicy steak slices alongside the fluffy scrambled eggs and crispy breakfast potatoes.

Garnish with chopped parsley or chives for a fresh touch.