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 Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4servings
AuthorBarry C. Parsons
Ingredients
4slicesthick of crusty bread toasted
4slicessandwich sized of cheddar cheese
1poundgrilled steaksliced as thinly as possible
8eggs (poachedfried over easy or scrambled)
For the Tomato guacamole
1large ripe avocado
1cloveminced garlic
1/2tspfinely chopped lemon zest
juice of 1/2 small lemon
1/2tspfresh black pepper
4tbsphot sauceoptional or to taste
1/4tspsea saltor to taste
1medium sized tomatodeseeded and diced small
For the bacon aioli
4slicesof crisp cooked bacon
1/2cupplain mayonnaise
1clovegarlicvery finely minced
pinch of salt and pepper
1/4tspto 1/2 chipotle powder or hot paprika
Instructions
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
Crush the avocado roughly in a mortar and pestle or just with a fork.
In a glass bowl, add the remaining ingredients and combine well.
Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.
To prepare the bacon aioli
Chop the crisp bacon into bacon bits.
Mix all of the ingredients together and let sit while you prepare the rest of the sandwich.