Topped with avocado, succulent steak, poached eggs and a creamy dressing, this loaded breakfast bruschetta is a delicious, modern take on the classic English breakfast!
Steak & egg breakfast bruschetta
Serves 4
INGREDIENTS
- 2 tablespoons olive oil
- 400-500g rump steak
- 2 whole garlic cloves, crushed
- 5 thyme sprigs, stripped
- 1 tablespoon butter
- 500ml boiling water
- 8 eggs
- 1 tablespoon white vinegar
- 8 thick slices French bread
- 2 medium avocados
- 10g wild rocket
DRESSING
- ½ cup plain yoghurt
- ¼ cup olive oil
- ¼ cup smooth Dijon mustard
- 3 – 4 tablespoons honey, to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon crushed garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
METHOD
GLAZE a large frying pan with oil over medium-high heat. Place the rump steak in the pan, with crushed garlic cloves, thyme and butter. Cook evenly for 2-3 minutes on both sides, keep it a little bit longer on the fatty side to get a nice crisp and set aside to let it rest. Do not slice yet.
POACHED EGGS
POUR 500ml boiling water and vinegar into a small pot and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
CAREFULLY slide the eggs one at a time into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside.
DRESSING
WHISK all the ingredients together until combined. Add more honey if you prefer a sweeter dressing.
TO ASSEMBLE
TOAST the bread slices. Top with avocado, wild rocket, steak slices and poached egg. Finish breakfast bruschetta off with creamy dressing and enjoy!
– supplied content
Breakfast Bruschetta
Ingredients
- 2 tablespoons olive oil
- 400-500g rump steak
- 2 whole garlic cloves, crushed
- 5 thyme sprigs, stripped
- 1 tablespoon butter
- 500ml boiling water
- 8 eggs
- 1 tablespoon white vinegar
- 8 thick slices French bread
- 2 medium avocados
- 10g wild rocket
- DRESSING
- ½ cup plain yoghurt
- ¼ cup olive oil
- ¼ cup smooth Dijon mustard
- 3 - 4 tablespoons honey, to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon crushed garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
GLAZE a large frying pan with oil over medium-high heat. Place the rump steak in the pan, with crushed garlic cloves, thyme and butter. Cook evenly for 2-3 minutes on both sides, keep it a little bit longer on the fatty side to get a nice crisp and set aside to let it rest. Do not slice yet.
POACHED EGGS
POUR 500ml boiling water and vinegar into a small pot and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
CAREFULLY slide the eggs one at a time into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside.
DRESSING
WHISK all the ingredients together until combined. Add more honey if you prefer a sweeter dressing.
TO ASSEMBLE
TOAST the bread slices. Top with avocado, wild rocket, steak slices and poached egg. Finish off with creamy dressing and enjoy!
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.