Steak and eggs breakfast board

• 1 sirloin or ribeye steak (approx. 200g)
• 1 large egg
• 4-5 asparagus spears, woody ends trimmed
• 1 slice of whole-grain or seeded sourdough bread
• 15–30 ml smooth peanut butter or hummus
• 15 ml olive oil
• 15 ml butter
• Salt and freshly ground black pepper to taste

1. Season the steak generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes.
2. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Add butter in the last minute and baste the steak. Remove and let it rest for 5-10 minutes before slicing.
3. In the same skillet, toss the asparagus spears in the remaining juices and sauté for 3-5 minutes until tender-crisp. Season with salt and pepper.
4. Fry the egg in the skillet (add a little more oil or butter if needed) until the whites are set but the yolk is still runny (sunny-side up).
5. Toast the bread and spread a thick layer of peanut butter or hummus over it.
6. Slice the steak against the grain. Arrange the sliced steak, fried egg, asparagus, and toast on a wooden board or plate.

Serve immediately while the steak is warm and the egg yolk is runny. This high-protein meal pairs well with a fresh cup of coffee or orange juice for a hearty breakfast or brunch.