Steak & eggs with potatoes
A American breakfast for the galley that best on calm days or at anchor, about 30 min hands-on.
- Breakfast
- American
- ⏱ 30 min
- 🌊 Sea tolerance 2/5
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef steak (sirloin / rump)480 g (120 g)
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Potato400 g (≈ 2 potatos) (100 g (≈ 0.5 potato))
- Butter32 g (8 g)
Method
- Fry diced potatoes 15 minutes until crisp.
- Sear the steak 2–3 minutes a side; rest and slice.
- Fry the eggs and serve together.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 519
- protein
- 39 g
- fat
- 31 g
- carbs
- 18 g
- sugar
- 1 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes