Name: Absurdist Keto Steak & Egg Breakfast Sliders with Tangy Pickle Relish
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz filet mignon or beef tenderloin, cut into 8 small medallions (~1.5 oz each); 8 large eggs; 4 tbsp mayonnaise (avocado oil preferred); 2 tbsp Dijon mustard; 2 tbsp dill pickle, finely chopped; 1 tbsp capers, rinsed and chopped; 1 tbsp fresh lemon juice; 2 tbsp chives, minced; 2 cups baby arugula; 2 tbsp avocado oil or ghee; Salt and freshly ground black pepper, to taste

Absurdist Keto Steak & Egg Breakfast Sliders with Tangy Pickle Relish

CookwithNewsletter

Inspired by the Las Culturistas Culture Awards' celebration of food absurdity and iconic moments, this keto-friendly breakfast-for-dinner brings steakhouse decadence to the morning table. Filet mignon medallions are seared and stacked with peppery arugula, crowned by crispy-edged sunny eggs, and brightened with a tangy, briny pickle-caper relish. It's a nod to award-worthy breakfasts (Egg McMuffin, who?) and the universal joy of eating something a little bit extra—at any time of day. Each bite delivers savory, creamy, tangy, and peppery notes in perfect chaos.

Ingredients

Instructions

Pat beef medallions dry and season generously with salt and pepper. Let sit at room temperature for 10-15 minutes.
In a small bowl, mix together mayonnaise, Dijon mustard, chopped pickle, capers, lemon juice, and half the chives. Taste and adjust seasoning with salt, pepper, or more acid as desired.
Heat 1 tbsp avocado oil or ghee in a large cast iron skillet over medium-high heat until shimmering. Add beef medallions and sear 2-3 minutes per side for medium-rare. Remove and let rest, tented with foil.
Reduce heat to medium. Add remaining oil/ghee. Crack eggs into the skillet in batches if needed, and fry sunny side up until whites are set and yolks are still runny, seasoning with salt and pepper.
To assemble, layer a small handful of arugula on each plate. Top with 2 steak medallions per person, a generous spoonful of tangy relish, and two fried eggs. Garnish with remaining chives. Serve immediately, celebrating the chaos and glory of breakfast-for-dinner.