Name: Carnivore Steak and Eggs Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 2 tablespoons beef tallow; 1 lb = 450 g steak, thinly sliced (ribeye, sirloin, or your favorite cut); 8 pastured eggs; 1/3 cup = 80 ml bone broth or water; unrefined sea salt to taste

Jump to Recipe

Are you tired of the same old steak and eggs breakfast routine? Does the sight of another sunny-side-up egg make you want to hit the snooze button on your culinary creativity? Well, buckle up, because we’re about to take your taste buds on a wild ride with a dish that’s as exciting as it is mouth-watering: Carnivore Steak and Eggs Gratin!

Imagine this: tender, juicy slices of steak, perfectly seared and nestled in a savory egg custard that’s baked to golden perfection. This isn’t just breakfast; it’s a full-on flavor fiesta that will make your mornings anything but mundane. And the best part? It’s ridiculously easy to make. Whether you’re a seasoned chef or someone who considers boiling an egg a culinary achievement, this recipe is your ticket to breakfast bliss.

Not only is this Carnivore Steak and Eggs Gratin a game-changer for your morning routine, but it’s also a powerhouse of protein and healthy fats. Plus, it’s completely dairy-free, making it perfect for even the strictest carnivore diets. Gluten-free, keto-friendly, and downright delicious, this dish checks all the boxes. So, if you’re ready to ditch the boring breakfast blues and embrace a dish that’s as fun to make as it is to eat, keep reading.

FAQ: Carnivore Steak and Eggs Gratin

Welcome to the Carnivore Steak and Eggs Gratin FAQ, where I answer all your burning questions about this deliciously carnivorous dish! Whether you’re wondering if your cat can join you for breakfast or if adding coffee to your eggs is a stroke of genius or madness, I’ve got you covered.

Can I use a different type of fat instead of beef tallow?

Absolutely! While beef tallow adds a rich, beefy flavor and is essentially from ruminant, you can also use other animal fats like lard or duck fat if they are part of your diet. Just make sure your fat is something that can handle high heat. Avoid using butter if you’re sticking to a completely dairy-free carnivore diet.

What if I don’t have bone broth?

No bone broth? No problem! You can use water instead, as the recipe suggests. However, I strongly recommend bone broth for its richness and flavor. But if you’re feeling adventurous, you could even use a splash of coffee for a unique twist (yes, really!). Just don’t blame me if you end up with a breakfast buzz.

Can I add cheese to this recipe?

While cheese would make it deliciously gooey, it would no longer be dairy-free or suitable for a strict carnivore diet. But hey, if you’re feeling rebellious and you don’t have any problem with a little bit of dairy, go ahead and sprinkle some on top. I won’t tell.

How do I know when the gratin is done baking?

The top should be golden brown and the gratin should be set, not jiggly. When the top has risen a bit all over, it’s a good sign that the gratin is ready. If you poke it gently and it feels firm, you’re good to go. Think of it like the firmness of a well-done steak but without the heartbreak.

Can I eat this for lunch or dinner?

Of course! This dish is versatile enough for any meal of the day. Breakfast, lunch, dinner, midnight snack—Carnivore Steak and Eggs Gratin doesn’t judge your life choices. And if you’re one of those one-meal-a-day warriors, you can indeed eat this whole thing as your breakfast, lunch, and dinner at the same time. Talk about efficiency!

What if I don’t like eggs?

Well, this might not be the recipe for you then. But if you’re open to giving eggs another chance, this gratin might just change your mind. It’s like a delicious egg makeover.

Can I use chicken instead of steak?

Sure, if you want to commit a culinary heresy. Just kidding—chicken would work, but it might not have the same richness as steak. If you do go the poultry route, make sure it’s cooked thoroughly before adding it to the gratin.

Can I make this recipe ahead of time?

Yes, you can! Prepare the gratin as directed, let it cool, and then refrigerate. When you’re ready to eat, reheat it in the oven at 350°F (175°C) until warmed through. It’s perfect for meal prepping or impressing your friends at brunch.

Why does my cat keep trying to eat my Carnivore Steak and Eggs Gratin?

Because your cat has excellent taste. Seriously, though, keep an eye on your feline friend. This dish is for humans only with that added salt, no matter how much whisker-twitching and paw-batting occurs.

Can I serve this at a fancy dinner party?

Why not? Just call it “Gratin de Steak et Œufs” and watch your guests’ eyes light up. Pair it with a robust red wine and some witty conversation, and you’ve got yourself a gourmet evening.

Is it okay to eat this every day?

While I fully support your love for Carnivore Steak and Eggs Gratin, you might want to increase the amount of beef in this recipe if you plan to eat it every day. Ideally, on a carnivore diet, 80% of your daily food should be from ruminant meat, and the rest can be some other animal-based food, like eggs.

Who in the carnivore world always sings, “Steak and eggs and eggs and steak, that’s what you should have for breakfast”?

That would be the one and only Bart Kay! His catchy tune is a delightful reminder that steak and eggs are a breakfast powerhouse. Feel free to hum along while you cook—it’s practically part of the recipe.

Enjoy your culinary adventure with this Carnivore Steak and Eggs Gratin, and remember: life’s too short for boring breakfasts!

Step-by-Step Instructions

Heat a skillet over high heat.

Add 2 tablespoons of beef tallow and let it melt.

Toss in 1 lb (450 g) of sliced steak.

Sear until it’s browned but still pink inside.

Season with unrefined sea salt and set aside. Try not to eat it all now.

Crack 8 pastured eggs into a bowl.

Add 1/3 cup (80 ml) of bone broth or water. Season with a pinch of sea salt if needed.

Spread the seared steak evenly in an 8×8-inch (20cm) baking dish.

Pour the egg mixture over the top, making sure every piece gets a cozy eggy blanket.

Pop the dish in the oven at 350°F (175°C) and bake for 30—35 minutes…

…or until the top is golden brown and the gratin is set. Think of it as a delicious meat and egg cake.

Let your gratin cool for a few minutes before serving. This is the hardest part—resist the urge to dive in immediately!

Enjoy your Carnivore Steak and Eggs Gratin, and remember: patience is a virtue, but a hot gratin is a reward!

How I Came Up with This Delicious Carnivore Breakfast Recipe

So, yes, this is yet another recipe featuring eggs. And no, I do not apologize! As you might recall, I recently acquired 120 eggs, so naturally, I have to find the best way to use them: by eating them.

I was getting a bit tired of my usual scrambled or soft-boiled eggs for breakfast. I mean, how many mornings can one person crack open the same old egg routine? Therefore, I needed something more enticing. Something… beefy.

Then it hit me like a skillet to the head: Carnivore Steak and Eggs Gratin! Now, I have a fair share of gratin recipes, but they usually involve dairy, like heavy cream and cheese. Delicious, sure, but I wanted to keep this one strictly dairy-free. Because, if I eat too much dairy, I start accumulating fat on my belly and thighs. No thanks!

After a brief brainstorming session (which mostly involved channeling my inner culinary genius), I decided to layer fried, sliced steak at the bottom of a baking dish and cover it with a mixture of eggs, bone broth, and salt. To keep it completely dairy-free, I fried the steak in tallow—my own organic, grass-fed beef tallow that I also sell in my online store. Shameless plug, anyone?

Into the oven went my creation, and out came a beautiful, golden brown dish that tasted divine—even with just salt. The beef was incredibly juicy and tender, and the eggs were fluffy and flavorful. It was the perfect marriage of breakfast and dinner. I’m certain I’ll be making this recipe over and over again! Those 120 eggs will now have yet another purpose.

Here’s the recipe for you to enjoy:

Carnivore Steak and Eggs Gratin

Yield: 1—4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons beef tallow
1 lb = 450 g steak, thinly sliced (ribeye, sirloin, or your favorite cut)
8 pastured eggs
1/3 cup = 80 ml bone broth or water
unrefined sea salt to taste

Instructions

Preheat the oven to 350°F (175°C).
Heat the beef tallow in a skillet over high heat. Sear the steak until browned but still pink inside. Season with salt. Set aside.
In a bowl, whisk together the eggs and bone broth or water. Season with salt.
Spread the cooked steak evenly in an 8x8-inch (20cm) baking dish and pour the egg mixture over it.
Bake for 30—35 minutes, or until the top is golden brown and the gratin is set.
Allow to cool for a few minutes before serving.

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Tips for Variations

Ready to mix things up with your Carnivore Steak and Eggs Gratin? Here are some fun and tasty variations to keep your meals exciting, whether you’re sticking to a strict carnivore diet, looking to spice things up, or adding a keto twist!

Carnivore Tips:

1. Add More Meat: Swap out the steak for other ruminant meats like lamb, elk, or bison for a different flavor profile. Or, mix multiple meats for a carnivore feast!
2. Organ Meats: Incorporate nutrient-dense organ meats like liver or heart. Dice them finely and mix with the steak for an extra nutrient boost.
3. Bacon Boost: Add crispy bacon bits on top before baking for an extra layer of flavor and texture.
4. Pork Rinds: Crush 1 cup (240 ml) of pork rinds and sprinkle them on top before baking for texture and savory flavor.

Seasoning Tips:

1. Herb It Up: If you’re open to a bit of greenery, add some finely chopped fresh herbs like oregano, rosemary, or thyme to the egg mixture. If you use dried herbs, fry them together with the steak so that they release maximum flavor.
2. Spice It Up: Sprinkle in some ground white pepper, paprika, and a pinch of cayenne for a bit of heat.
3. Garlic and Onion Powder: A pinch of garlic powder or onion powder can add a subtle but delicious note of umami.
4. Smoked Salt: Use smoked sea salt instead of regular salt for a hint of smoky flavor without any plant-based ingredients.

Keto Variation Tips:

1. Cheese Please: If you’re not avoiding dairy, sprinkle 1 cup (240 ml) of shredded cheese (like cheddar, mozzarella, or Parmesan) on top before baking for a gooey, melty finish. Alternatively, you can add a layer of sliced buffalo mozzarella on top of the steak slices before pouring in the egg mixture for an extra creamy, luxurious touch.
2. Heavy Cream: Replace the bone broth or water with heavy cream for a richer, creamier texture.
3. Veggie Boost: Add keto-friendly vegetables like zucchini, mushrooms, or bell peppers as a layer on top of the steak slices. Sauté the veggies first to remove excess moisture before adding them to the baking dish.
4. Tomato Twist: Mix in a tablespoon of tomato paste and a sprinkle of dried oregano to the steak while frying it. This will add a rich, savory flavor with a hint of Italian flair.

Experiment with these variations to keep your Carnivore Steak and Eggs Gratin exciting and tailored to your dietary preferences.

General Prattling

This week has been busier than ever, thanks to the launch of my organic, additive-free extra dark chocolate drops in my Finnish online store. With a fantastic offer on them, I’ve been buried in packing dozens and dozens of orders. Who knew chocolate could be such a workout?

The highlight of my week, however, was the release of my podcast interview with Dave Mac at No Carb Life. About two weeks ago, I had the honor of being interviewed by him. In the podcast, I delve into my painful past, how I healed myself with the keto diet, and how I’ve now perfected my health with the carnivore diet. Oh, and I also mentioned the whopping 15,000 Euro ($15,833) fine I might receive for sharing my personal keto experiences on my Finnish website. Apparently, honesty is expensive!