Dinner

Steak and Eggs with Panko-Crusted Tomatoes Recipe

BySophie Carsel December 12, 2025December 12, 2025

Introduction

Steak and Eggs with Panko-Crusted Tomatoes is a hearty and elegant breakfast or brunch dish that combines a juicy sirloin steak, perfectly cooked eggs, and crispy, flavorful tomatoes. This satisfying meal is simple to prepare yet impressive enough for special occasions or a weekend treat.

A white plate shows a meal with four slices of medium-rare steak on the top left, topped with small green onion pieces and a sprig of thyme beside it. Next to the steak is a round, golden-brown, crispy-topped baked item with a crumbly texture. Below these is a pair of sunny side up eggs with bright orange yolks and white edges, sprinkled with black pepper and green onion slices. On the right side of the plate, near the eggs, are two cloves of roasted garlic, and a silver fork rests on the side of the plate. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounce Sirloin Steak
4 Eggs
2 Vine-Ripened Tomatoes
All-Purpose Flour, as needed
Panko Breadcrumbs, as needed
1 Egg (for dredging)
4 tablespoons Extra-Virgin Olive Oil
3 tablespoons Butter
1 sprig Fresh Thyme
1 sprig Fresh Rosemary
1 clove Garlic
2 teaspoons Salt
2 teaspoons Ground Black Pepper

Instructions

Step 1: Thickly slice the vine-ripened tomatoes into pieces at least 1 inch thick. Dredge each slice in all-purpose flour, then dip into the beaten egg, and finally coat with panko breadcrumbs. Set aside.
Step 2: Season the sirloin steak with 1 tablespoon of extra-virgin olive oil, 1 teaspoon salt, and 1 teaspoon ground black pepper.
Step 3: Heat a cast iron pan over high heat and add 1 tablespoon of extra-virgin olive oil. Place the steak in the pan and listen for a sizzle. Do not move the steak for at least 3 minutes, then flip it over.
Step 4: Reduce the heat to medium-high and cook the steak for another 3 minutes to develop a crust and finish cooking.
Step 5: Add fresh thyme, rosemary, garlic, 1 tablespoon extra-virgin olive oil, and 1 tablespoon butter to the pan. Baste the steak with the herb-seasoned butter while it finishes cooking.
Step 6: Remove the steak from the pan and set aside to rest and keep warm. Resting allows the steak to reach medium-rare. For a more well-done steak, cook an additional minute per side before resting.
Step 7: Return the cast iron pan to medium-high heat. Add 1 tablespoon of extra-virgin olive oil and cook the panko-crusted tomato slices for 2 minutes on one side, then flip and cook for 2 more minutes.
Step 8: Heat a non-stick frying pan over medium heat. Add 2 tablespoons of softened butter, then gently crack in the eggs. Reduce heat to medium-low to cook through.
Step 9: For runny yolks with cooked whites, cover the pan with a lid and add 1 teaspoon of water. Let the eggs steam for about 3 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper.
Step 10: Slice the rested sirloin steak and plate it alongside the eggs and panko-crusted tomatoes. Serve immediately for the best flavor and texture.

Tips & Variations

Use a cast iron skillet for the best sear and heat retention when cooking the steak and tomatoes.
Swap fresh herbs for dried thyme and rosemary if fresh is unavailable; reduce quantity to 1 teaspoon each.
For a spicier kick, add a pinch of smoked paprika or cayenne to the panko breadcrumbs.
Try using heirloom tomatoes for more flavor and color variety.

Storage

Store leftover steak, eggs, and tomatoes in airtight containers in the refrigerator for up to 2 days. Reheat the steak and tomatoes gently in a skillet over medium heat to maintain texture. Reheat eggs carefully in a microwave at low power for short intervals to avoid overcooking.

How to Serve

A white plate on a white marbled texture surface holds a meal arranged neatly. On the left side, there are five slices of medium-rare steak, showing pink centers and browned edges, sprinkled with green chopped scallions and a small sprig of thyme beside them. On the upper right of the plate is a round golden-brown crumb-topped baked item with a crispy texture. Below it, two roasted garlic cloves rest near the edge. The bottom half of the plate features two sunny-side-up eggs with bright orange yolks and slightly crisped white edges, lightly seasoned with black pepper and garnished with more small green scallions. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak, or filet mignon depending on your preference and budget. Adjust cooking times slightly based on thickness and fat content.

How do I know when the steak is done?

For medium-rare, cook the steak for 3 minutes per side over medium-high heat, then let it rest for about 10 minutes. Use a meat thermometer if unsure — medium-rare is around 130°F (54°C).