Steak and eggs is a classic dish that’s easy to prepare, but it’s not always easy to decide what side dishes will go best with it.
To help, we’ve compiled a list of 16 side dishes that go well with steak and eggs!
What to Serve with Steak and Eggs (16 Easy Sides)
When you’re having steak and eggs, it’s important to have a variety of side dishes to accompany that main dish.
You don’t want all your dishes to be the same!
You want to mix things up, try new things, and have an interesting spread of flavors and textures.
If you’re looking for some side dishes that go well with steak and eggs, here are 16 great options for you:
Let’s start with breakfast potatoes.
That’s always a good choice, especially if you’re having steak and eggs for breakfast.
These potatoes are seasoned with paprika, garlic, and cumin—the perfect way to start your day.
Baked sweet potato fries are crunchy and taste great, but if you don’t have the right tools or get distracted while cooking them, they can end up soggy and sad.
So here’s some advice!
Cut them into evenly-sized slices so that they cook all at once.
And, if you can, do it over the sink—that way, any excess water from washing the potatoes off will just drip right off.
3. Fresh Watermelon Slices Sprinkled with Coarse Salt
If you’re not sure what goes well with steak and eggs, try fresh watermelon slices sprinkled lightly with coarse salt.
This is an excellent side dish for any occasion—a cookout, a brunch, some weekend-morning activity of your choosing.
But there are some things you might not realize about how to cook this side dish.
First: always cut the watermelon into slices before sprinkling on the salt.
You want to give the salt as much surface area on each slice as possible, so don’t be shy about going for it!
You can also add a little fruit-flavored soda—we love cherry cola or orange soda—to the watermelon mixture to make it even more delicious.
And don’t forget to serve your steak and eggs hot!
We know it’s tempting to let them cool off while you take pictures of your beautiful side dishes, but the real magic happens when they’re still warm and juicy!
In order to make roasted Brussels sprouts, all you need are Brussels sprouts, salt and pepper, olive oil, and a baking sheet.
- First, preheat your oven to 400 degrees Fahrenheit.
- Wash your Brussels sprouts thoroughly until the water runs clear and then cut off the stems at an angle.
- After that, drizzle olive oil over the top of each Brussels sprout and season with salt and pepper to taste.
- Line your baking sheet with parchment paper or aluminum foil for easy cleanup and place the Brussels sprouts on top of it in a single layer.
- Place in the oven for 15 minutes or until browned on top.
Roasted Brussels sprouts go great with steak and eggs because they’re both hearty enough to be served as a main dish, but also light enough that you can pair them with other dishes without overpowering them.
As a meat-eater, you know that sometimes it’s hard to know what side dishes to serve with steak and eggs.
We think that mashed potatoes are a great option for a few reasons:
- They’re super easy to make. All you need is potatoes (which are always good), lots of butter and some cream, and you’ve got yourself the perfect side dish!
- They’re rich in flavor and filling enough to be served on their own, which means they’re also versatile enough to serve as your main dish if you feel like having steak and mashed potatoes instead of steak and eggs one day.
- They go with just about any type of meat or fish, so they’re great for when you want a change from steak and eggs!
- They go well with almost any meal—breakfast, lunch or dinner!
Roasted broccoli is the perfect balance of crunchy and juicy, and it’s a great way to get that nice texture contrast that makes meals more interesting.
Just follow these tips and tricks for best results:
- Make sure not to overcook your broccoli.
- Make sure your oven is preheated before you put the broccoli in.
- Use plenty of salt on the broccoli before putting it in the oven, this will help it caramelize nicely and add some flavor.
- Watch how much oil you use in your roasting pan—you don’t want too much, or else your broccoli will end up soggy instead of crispy. If it’s not browning well, try drizzling on some more oil!
There are plenty of times when we just want to eat steak and eggs.
It’s a great protein to serve as a main dish, and it’s satisfying.
We know you might not be sure what to serve with it, though.
You can’t just serve a baked potato, right?
Sure you can!
The trick to making a baked potato work for steak and eggs is to make sure it’s not too heavy.
Season it lightly with salt and pepper, wrap up the skin in tin foil if you’re worried about burning, and then bake it for about 45 minutes (or until soft).
Then all you have to do is slice open the baked potato, remove the skin (and maybe add in some crunchy bacon bits or something), and dig in!
What kind of occasions is it good for?
Corn on the cob is great for breakfast, lunch, dinner, or any time in between.
The only exception is if you’re hosting a formal event where it might be frowned upon (ex: Easter brunch).
Tips and tricks when cooking this side dish!
Make sure to get corn that is nice and fresh from the market or grocery store.
You can tell by how green the husk is—it should be bright green and vibrant!
Also, make sure to get organic corn—it tastes much better.
Cauliflower au gratin is perfect to serve because:
- It’s simple to prepare (you can make it in advance)
- It matches the texture of steak and eggs (you can serve them together at the same temperature)
- It complements the flavor of steak and eggs (it has both savory and sweet elements)
Cauliflower au gratin is awesome just on its own, but even if you’re not a vegetarian or vegan, you’ll be surprised how much this recipe will add to your next meal!
10. Tater tots
Here’s another one of our go-to’s: tater tots!
These bad boys are easy to make, and they taste amazing.
That’s why we love them for a big gathering with tons of people.
They’re also great for a smaller group since they’re so delicious, you’ll want to make sure you have enough for all your guests.
What are some things to consider when cooking tater tots?
First off: make sure you use fresh ingredients!
The fresher the ingredients, the better they will taste in your final product.
And don’t forget that if you’re going to cook these up in advance of your event, it’s best to keep them refrigerated until it’s time to cook them again.
If you’re serving a large group, just keep in mind that bigger batches will take longer to cook (but trust us—it’ll be worth it).
Also, if you want an extra special treat, top each tot with some melted cheese or ranch dressing!
11. French fries
French fries are the perfect side dish for steak and eggs because they’re so versatile, and are just as good as any other member of your brunch party. For example:
- If your brunch gets extra rowdy, the crinkle cut makes it easy to scoop up any stray pieces
- If one of your guests is gluten-free, the gaufrette cut gives them something different to enjoy
- If your brunch is right before a big game or concert, the steak fries are finger food that won’t get in the way of good times
Whether you’re serving a small crowd or a large group of hungry fans, French fries can help you bridge the gap between lunch and dinner with style.
Steamed vegetables are a great choice for many different occasions where you want to serve something light, healthy, and filling at the same time.
Here’s what we recommend for keeping everything balanced:
- Make sure that your steak and eggs really stand out! Steak and eggs are hearty, so if you don’t make sure your side dish is just as filling or even more filling than the main dish, you’ll end up with an imbalance on your plate. Steamed vegetables aren’t going to give you the protein or iron you need after breakfast, so be careful!
- Steamed vegetables have a crisp exterior on top of a soft interior that almost melts in your mouth. You don’t want to serve these right out of the pot because they’ll be too soft—you want them to steam for a while longer before plating them. Otherwise, they won’t stand up to the steak and eggs!
Scallion pancakes can be served with any kind of meat—pork, beef, chicken—and they go especially well with steak.
They have an incredible aroma when they’re fresh out of the pan, which is sure to make your mouth water.
And just when everyone thinks the meal can’t get any better, you’ll reveal its true glory: crispy on the outside but soft on the inside, these pancakes are like little slices of heaven on their own.
There’s nothing like them for any type of meat you might be grilling up for your next brunch party or dinner with family and friends!
Roasting asparagus makes it crispy and golden on the outside, while keeping it tender on the inside.
It adds crunch to a dish where crispy things are usually lacking because of the steak itself.
But its most important role is that it provides the meal with an element of freshness—something green and healthy to balance out all the fried foods most commonly served with this meal.
And because asparagus takes just a few minutes to roast, what have you got to lose?
In terms of preparation, here are a few tips we’ve picked up along the way:
- Use a thin-bladed knife for cutting off the woody ends at top, so that you don’t end up wasting any asparagus (you can use these ends for stock).
- Also, always be careful not to overcook asparagus! It can turn from tender to stringy in a heartbeat when left in the oven!
15. Crescent rolls
Steak and eggs is one of our favorite meals, but it’s not complete without some crescent rolls.
They really bring out the flavors of the dish and make for a breakfast that’s so much more than the sum of its parts.
Here are just a few reasons why we think crescent rolls are the perfect match for steak and eggs:
- Crescent rolls pair great with steak and eggs because they’re crunchy on the outside and fluffy on the inside, just like steak and eggs!
- They’re simple enough to prepare, but they still make a big impact on your meal. Kind of like how steak and eggs are two great things that go great together.
- Sometimes recipes call for sweet crescent rolls, but we suggest not adding any sugar or honey or whatever to them—just let their natural goodness take center stage, just as steak and eggs do when they’re served as-is.
Regardless of what you serve alongside your breakfast dish, crescent rolls are an excellent choice.
Yogurt and granola are amazing.
Not only does it have a great balance of protein and carbs, but it also doesn’t overwhelm your palate or stick to your hands.
Plus it’s easy to eat with one hand!
When thinking about what kind of yogurt to buy, make sure you pick one that has more than one type of fruit in it.
It’ll be more interesting than plain yogurt with just berries inside.
If you want something a little more sweet, try out some Greek yogurt.
It’s a little thicker and will give your dish a little extra sugar kick!
What Sauce to Serve with Steak and Eggs
No matter your skill level in the kitchen, you’ll want to make sure your steak and eggs are paired with the right sauce.
Here are 8 sauces that go perfectly with this breakfast favorite:
Béarnaise sauce is a creamy, eggy, flavorful sauce that goes great with steak and eggs or anything else for that matter.
It’s great to serve with steak because it has extra fat and protein.
Also, unlike A1 or other ketchups, it has a zingy flavor that really wakes you up in the morning.
Hollandaise is a classic French sauce made from clarified butter, egg yolks, lemon juice or vinegar, and seasonings such as salt and cayenne pepper.
It looks golden yellow and is traditionally served warm over vegetables and meats—especially eggs—in an omelet or atop other dishes as a garnish.
It’s typically paired with asparagus or artichokes for a savory side dish, but it can also be served alongside other classic brunch staples for a sweet touch.
Hollandaise pairs especially well with steak and eggs because it adds a smooth creaminess that goes beautifully with either first or second course.
3. Tartar sauce
To achieve the full tartar sauce experience, we recommend serving it with homemade steak and eggs.
But there are plenty of other dishes you can serve it with as well!
In fact, if you live in France, chances are you already eat tartar sauce on at least one lunch or dinner a week.
The best part about cooking tartar sauce is that it requires very little effort, but yields big rewards.
And the only thing you need to do is make sure to keep an eye on things so it doesn’t separate once it comes off the stove!
There are certain occasions where pesto is really going to shine.
For example, if you’re planning a brunch, or if you’re hosting a small party or holiday gathering at your home, a great way to prepare your guests for the meal ahead is to have these ingredients ready beforehand.
You’ll also want to keep in mind that the cooking times can vary by recipe.
If you plan on making homemade pesto before your guests arrive, make sure you leave plenty of time for the longest-cooking part of the side dish—which is usually the preparation of fresh basil.
This stuff is great because it’s got a little bit of tanginess to it—not too much, but just enough to really bring out the full flavors of steak and eggs.
It’s also great because it goes well with pretty much any kind of meat you might be serving—chicken, turkey, or even pork chops or fish.
You can serve creme fraiche straight up as a dip or spread: It’s great for vegetables like carrots, celery ribs, or peppers.
Tzatziki is a Greek sauce that comes from the island of Chios.
It’s made out of strained yogurt, salt, olive oil, garlic, cucumbers, and dill, and it has a wonderfully creamy texture.
This sauce is great with steak and eggs because the creaminess complements the steak, while the garlic and dill give it a nice flavor and aroma to go with the eggs.
Some brunch connoisseurs like to add some lemon juice or hot sauce as well.
There are some things to consider or look out for when cooking tzatziki!
First of all, you need high-quality ingredients.
Don’t just buy the cheapest feta you can find at the grocery store—it’ll ruin your tzatziki!
You want the best feta you can get your hands on—it makes all the difference in this recipe.
Also, don’t skimp on the dill—it’s crucial for getting that authentic taste!
We like serving horseradish sauce at brunch because the sauce is creamy and slightly spicy, offering a pleasing contrast to the hearty steak and eggs.
We also recommend serving this with country-fried steak for a real kick in the mouth!
When you’re cooking this up, be sure not to use too much water when blending or microwaving it.
It should be thick enough that it sticks to your food, but thin enough that it doesn’t overwhelm the meal or take away from its other flavors.
This one’s a little more complicated—there are two kinds that work well here: tomato-based barbecue sauces, which have a sweet flavor to them, and vinegar-based ones, which have a tangy flavor to them.
If you’re looking for something super sweet, barbecue sauce is your go-to!
What Vegetables to Serve with Steak and Eggs
While steak and eggs has a reputation for being somewhat simple, there are many ways to pep up the meal with complementary vegetables that add flavor and texture.
Here is a list of 4 vegetables that go well with steak and eggs:
If you’re using a cast iron or traditional skillet to cook your steak, asparagus is an ideal addition to the meal.
The high heat will allow you to char it nicely, while still maintaining its firmness.
A little salt, pepper, and lemon will bring out the natural flavor of the asparagus and provide a nice balance to the rich flavors of the steak.
When combined with eggs, asparagus is an excellent choice for breakfast or lunch.
The egg yolk will provide a great means for binding the asparagus with its other ingredients, while providing a creamy consistency that will perfectly compliment the crunchy nature of the vegetable.
Roasted asparagus is an especially healthy way to enjoy this food, since it roasts at such high temperatures that it allows for most of its nutrients to be preserved.
There are a few things to keep in mind when cooking with mushrooms.
For example, be sure to cut them into pieces about 1 centimeter wide or smaller; larger pieces might take too long to cook through.
Also, mushrooms should never actually come in contact with an open flame—they’ll burn up almost immediately.
And if you’re looking for a way to add some extra flavor to these veggies, consider sautéing them in butter with some garlic or grilling them on the BBQ with some salt and pepper.
If these tips seem like common sense, that’s because they are!
Just think: if it seems like something is too complicated or fancy, it probably isn’t as good as something simple and straightforward.
3. Bell Peppers
Bell peppers are a great choice for adding some kick to your brunch menu.
Here’s why: The bell pepper is the perfect size for serving alongside steak and eggs. It’s large enough to impress your guests, yet small enough that they can still enjoy their own steak and eggs without getting in the way.
Before cooking your bell peppers, consider how much time you have.
If it’s just for brunch, you’ll likely want to cook them quickly in order to preserve their flavor and texture.
However, if you are making them as part of a larger meal, such as a full Thanksgiving dinner, then cooking them longer will give you that extra time you need to create a perfect sauce.
Because bell peppers are so easy to work with when it comes to cooking times, they can be used in a variety of ways.
For example, here are two ways:
- Quickly sauté diced bell peppers for serving on top of steak and eggs;
- Sauté diced bell peppers with diced onions for a sweet sauce (a little maple syrup never hurt anyone).
Spinach complements pork, chicken, and beef so well with its hearty texture and vibrant green color that it makes everything else you’re eating look like an understudy.
It’s also got tons of health benefits (like antioxidants!) and is packed with iron and vitamins that help keep your body functioning at its best.
Once we discovered spinach, we never looked back—and neither will you!
What to Serve with Steak and Eggs (16 Easy Sides)
- Breakfast potatoes
- Baked sweet potato fries (drizzle with honey before baking)
- Fresh watermelon slices sprinkled with coarse salt
- Roasted Brussels sprouts
- Mashed potatoes
- Roasted Broccoli
- A Baked potato
- Corn on the cob
- Cauliflower au gratin
- Tater tots
- French fries
- Steamed vegetables
- Scallion pancakes
- Roasted asparagus
- Crescent rolls
- Yogurt with granola sprinkled on top
- Pick any of the side dishes from this list to serve with your meal.
- Prepare the rest of the ingredients.
- Be ready to munch in almost no time!