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Steak and egg toast: Enjoy this savory brunch delight!

steak and egg toast
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Enjoy this savory brunch delight with steak and eggs on crispy toast, topped with mushrooms and melted cheese.

Ingredients

Scale
  • 4 thick slices rustic bread (sourdough or country loaf)
  • 300g beef steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • 1 cup mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1 teaspoon balsamic vinegar (optional)
  • 1 cup shredded mozzarella or Swiss cheese
  • 4 eggs
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped chives or parsley
  • Fresh lettuce for serving (optional)

Instructions

  1. Toast bread slices lightly until crisp on the edges but still tender inside. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper, then sear quickly (1–2 minutes) until browned but still juicy. Remove from pan.
  3. In the same pan, melt butter. Add mushrooms and red onion. Sauté until soft and caramelized. Splash with balsamic vinegar and cook 1 minute more.
  4. Place toasted bread on a baking tray. Layer steak evenly over each slice, then top with mushroom-onion mixture. Sprinkle generously with cheese.
  5. Broil in the oven for 3–5 minutes until cheese melts and bubbles.
  6. Meanwhile, fry eggs sunny-side up until whites are set but yolks remain runny.
  7. Place one egg on each toast. Sprinkle with sesame seeds and fresh herbs. Serve immediately while warm and melty.

Notes

  • Use thinly sliced steak for fast, tender cooking.
  • Don’t overcook the egg yolk for that perfect runny finish.
  • Try provolone or Gruyère for a deeper cheesy flavor.

Nutrition

Find it online: https://www.homeydishes.com/steak-and-egg-toast-recipe-savory-brunch-delight/