Steak & egg breakfast bruschetta

June 17, 2022
Breakfast bruschetta

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!

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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

Instructions

1

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

2

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. 

3

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

4

WHISK all the ingredients together until combined. Add more honey if you prefer a sweeter dressing.

TO ASSEMBLE

5

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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