Taking advantage of the warm weather during our holiday trip, we hosted a grand bbq… fortunately there were some juicy leftovers!

What is better than waking up to a steak’n’egg sandwich after a long night?
I’m not really sure….

Steak’n’egg breakfast sammich 

Ingredients:

2 ciabatta breads, toasted
1 avocado, thinly sliced or mashed*
100+ g steak, sliced against the grain
3-4 eggs (depending on your appetite)
4 tblsp left-over potato salad (optional)
4 lettuce leaves
butter (about 1 tsp per egg)
mayo & mustard
pickled red onions
fried chiltepes (if you want a little bit of zing)

Begin by heating and toasting the bread in the oven. Meanwhile, slice the meat and warm it up slightly in a pan with some of the meat’s juices(you are more than welcome to skip this step if you like cold steak sandwich). Heat a pan over medium-high heat and add the butter, once the bubbling begins to subside and the butter acquires a light brown color, crack the eggs and cook them to your liking. The slighly browned butter will create a nice brown edge around the egg, which complements the deep flavor of the meat.

Remove the bread from the oven and cut in half lengthwise without going all the way through on one of the sides (think hot dog). This will hold the contents of the sandwich, making it more enjoyable to eat. On the top layer, spread avocado. Spread mayo and mustard on the bottom layer of the sandwich. Top this with 2 tblsps of potato salad and two lettuce leaves, on each. Add the steak, place the eggs ontop, and finish with pickled red onions.**

*I like mashing avocado if I’m going to use it in a sandwich, this will prevent things from sliding. When avocados are sliced and placed in a sandwich they tend to slide, but if you prefer the look of the slices (like the one featured above) then by all means do it this way.
**If the sandwich is too big for one person then you can cut it in half before placing the egg.

Hope you enjoy this as much as we did!!