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Steak and Eggs Breakfast Sandwich close up photo

Steak & Eggs Breakfast Sandwich for World Egg Day

Steak & Eggs Breakfast Sandwich for World Egg Day - toasted crusty bread, topped with cheddar cheese, tomato guacamole, sliced steak, two eggs and a bacon chipotle aioli. A mouth watering breakfast for dinner idea or an outstanding weekend brunch.
Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Barry C. Parsons


  • 4 slices thick of crusty bread toasted
  • 4 slices sandwich sized of cheddar cheese
  • 1 pound grilled steak sliced as thinly as possible
  • 8 eggs (poached fried over easy or scrambled)

For the Tomato guacamole

  • 1 large ripe avocado
  • 1 clove minced garlic
  • 1/2 tsp finely chopped lemon zest
  • juice of 1/2 small lemon
  • 1/2 tsp fresh black pepper
  • 4 tbsp hot sauce optional or to taste
  • 1/4 tsp sea salt or to taste
  • 1 medium sized tomato deseeded and diced small

For the bacon aioli

  • 4 slices of crisp cooked bacon
  • 1/2 cup plain mayonnaise
  • 1 clove garlic very finely minced
  • pinch of salt and pepper
  • 1/4 tsp to 1/2 chipotle powder or hot paprika


  1. Lightly toast the crusty bread and lay the cheddar cheese on top followed by the steak, eggs and bacon aioli.

To prepare the tomato guacamole

  1. Crush the avocado roughly in a mortar and pestle or just with a fork.
  2. In a glass bowl, add the remaining ingredients and combine well.
  3. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.

To prepare the bacon aioli

  1. Chop the crisp bacon into bacon bits.
  2. Mix all of the ingredients together and let sit while you prepare the rest of the sandwich.