The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rump steak & eggs with lemon spinach & thyme baked sweet potato
Brunch, lunch or dinner, this Hawksmoor-style serve satisfies! Sizzle grass-fed, tender British rump steak, then dish up with oozy free-range eggs and thyme-scented sweet potato. Fresh spinach, wilted with fresh lemon juice, brings the green.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 sweet potato
- 2 garlic clove
- 2 rump steaks
- 1 handful of fresh thyme
- 160g baby spinach
- 1 unwaxed lemon
- 1 shallot
- 2 egg (Eggs)
Nutritional Information
Calories: 568
Protein: 46g
Carbs: 46g
Fat: 24g
Ingredients
- 1 egg (Eggs)
- 1 unwaxed lemon (use half)
- 1 shallot (use half)
- 160g baby spinach (use half)
- 1 sweet potato (use half)
- 1 handful of fresh thyme (use half)
- 2 garlic clove
- 1 rump steak
Nutritional Information
Calories: 573
Protein: 46g
Carbs: 46g
Fat: 24g
Rump steak & eggs with lemon spinach & thyme baked sweet potato
Brunch, lunch or dinner, this Hawksmoor-style serve satisfies! Sizzle grass-fed, tender British rump steak, then dish up with oozy free-range eggs and thyme-scented sweet potato. Fresh spinach, wilted with fresh lemon juice, brings the green.
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Cooking Instructions
- Half an hour prior to cooking, remove the steaks from the fridge and pat dry with paper towel.
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel the garlic and shallot, then finely chop. Remove the thyme leaves from their stalks and chop.
- Halve the potato lengthways, place flat-side down and score deep lines into the rounded sides (be careful not to cut through to the bottom). Place on a lined baking tray, drizzle with 1/2 tbsp oil and sprinkle with the garlic, thyme and half the shallot. Season with sea salt and black pepper, then bake for 30 mins, until crispy and cooked through.
- Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the steaks with sea salt, then place in the pan. Cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate.
- Wipe the pan clean and reheat with 1 tsp oil on a medium heat. Add the remaining shallot and soften for 1 min, then add the spinach and cook for 2-3 mins, until wilted. Season with sea salt and black pepper. When ready to serve, halve the lemon and squeeze the juice over the spinach.
- Meanwhile, heat a separate frying pan with 1 tsp oil on a high heat. Fry the eggs until cooked to your liking.
- Serve the steaks topped with the fried eggs, and the sweet potato and spinach on the side.
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