# Colorado Wagyu Steak and Eggs with Pickled Red Cabbage and Greens > Rich, browned wagyu and softly folded eggs make a substantial breakfast, with sharp pickled cabbage and fresh greens keeping each bite lively. A few shavings of Parmigiano melt into the eggs—simple, satisfying food for a cold morning before skiing. - URL: https://www.chezjk.com/recipes/colorado-wagyu-steak-eggs-breakfast-bowl - Author: Jonathan Katzman - Cooked and photographed: 2024-02-20 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Colorado Wagyu Steak and Eggs with Pickled Red Cabbage and Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fa9b777efd5f80246.jpg) ## Pan-Seared Colorado Wagyu Steak A hot skillet browns the exterior while the marbling keeps the center juicy. Resting before slicing preserves the juices for the plate. ### Ingredients - 1.5 lb Colorado American wagyu strip steaks, about 1–1¼ inches thick - 1 tsp fine sea salt, or to taste - ½ tsp freshly ground black pepper - 2 tsp ghee ### Instructions 1. Pat the steaks thoroughly dry and season with salt just before cooking. 2. Heat a heavy skillet over medium-high heat until hot. Add the ghee, then lay in the steaks without crowding; use two pans or cook in batches if necessary. 3. Sear for 2–3 minutes on each broad side, until well browned. Briefly hold any fat edge against the pan with tongs to render it. 4. Reduce the heat to medium and turn every minute until the center reaches 135–140°F for medium after resting, approximately 8–12 minutes total depending on thickness. Begin checking early with an instant-read thermometer. 5. Transfer to a board, season with pepper, and rest for 7 minutes. Slice across the grain into thick pieces and reserve the board juices. ### Notes - This method is for American wagyu, not exceptionally fatty Japanese A5. - For USDA-recommended whole-steak doneness, reach 145°F and rest at least 3 minutes. ## Soft-Folded Eggs with Parmigiano Gentle heat produces broad, tender folds rather than dry curds. Thin cheese shavings soften against the warm eggs without needing a heavy sauce. ### Ingredients - 8 large eggs - ¼ tsp fine sea salt - 1 tbsp ghee - 1 oz Parmigiano Reggiano, shaved thinly - to taste freshly ground black pepper ### Instructions 1. Whisk the eggs and salt until the whites and yolks are fully combined. 2. Warm the ghee in a large nonstick skillet over medium-low heat. Add the eggs and let the bottom begin to set. 3. Use a broad silicone spatula to push the set egg toward the center, tilting the pan so uncooked egg flows into the cleared space. Repeat gently to make large folds. 4. Remove from the heat when the eggs are just set but still moist, with no liquid egg remaining. Divide promptly and finish with the cheese shavings and pepper. ### Notes - Cook the eggs last; holding them over heat will tighten the curds. ## Quick-Pickled Red Cabbage Vinegar brightens red cabbage to a vivid pink and gives the rich beef and eggs a crisp, acidic counterpoint. ### Ingredients - 8 oz red cabbage, cored and very thinly sliced - ½ tsp fine sea salt - ⅓ cup apple cider vinegar - ⅓ cup water - 1 tsp honey ### Instructions 1. Toss the cabbage with the salt and massage for 1–2 minutes, until it begins to soften. 2. Stir together the vinegar, water, and honey until the honey dissolves. Pour over the cabbage and press down firmly. 3. Let stand for at least 30 minutes, tossing occasionally, until bright pink and lightly tender but still crunchy. 4. Drain the portions well before plating so the pickle liquid does not run into the eggs. ### Notes - For a more developed color and softer texture, refrigerate overnight before serving. ## Lightly Dressed Breakfast Greens A thin bed of greens catches the warm steak juices and adds freshness without making breakfast feel like a separate salad. ### Ingredients - 4 oz baby spinach and arugula - 2 tsp extra-virgin olive oil - 1 tsp fresh lemon juice - 1 pinch fine sea salt ### Instructions 1. Wash and thoroughly dry the greens if needed. 2. Just before serving, toss gently with the olive oil, lemon juice, and salt. Use only enough dressing to barely coat the leaves. ## Overall Timing / Workflow The cabbage pickles while the other ingredients are prepared, and the eggs cook during the steak's rest so everything reaches the table warm. ### Instructions 1. 0:00 — Slice and salt the cabbage, add the pickling liquid, and set aside. 2. 0:10 — Prepare the greens, shave the cheese, whisk the eggs, and dry the steaks. 3. 0:20 — Heat the steak skillet, season the steaks, and begin searing. 4. 0:30–0:34 — Transfer the cooked steaks to a board to rest. Begin cooking the eggs in a separate skillet. 5. 0:37–0:41 — Dress the greens, drain the cabbage, slice the steak, and plate with the freshly cooked eggs. ### Notes - Allow additional time if the steaks need to be seared in batches. ## Plating Keeping the steak, eggs, and cabbage in distinct clusters preserves their textures while letting the greens collect a little warmth and savory juice. ### Instructions 1. Spread a loose layer of greens across each plate. 2. Arrange the steak slices along one side and spoon a little reserved steak juice over the meat. 3. Set the eggs alongside the steak and top with the cheese shavings. 4. Add a well-drained mound of cabbage beside the eggs and serve immediately. ## Leftover Path Storing the acidic cabbage separately protects the other components, while gently reheating the beef avoids rendering away its richness. ### Instructions 1. Refrigerate steak and eggs in separate airtight containers within 2 hours and use within 3–4 days. Keep the pickled cabbage in its liquid and use within 1 week. 2. For the best next-day breakfast, warm sliced steak gently in a covered skillet with a splash of water, then serve with freshly cooked eggs and cold pickled cabbage. Reheat stored cooked leftovers to 165°F. 3. Use dressed greens the same day if possible; keep any undressed greens dry and refrigerated. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.