Topped with avocado, succulent steak, poached eggs and a creamy dressing, this loaded steak & egg breakfast bruschetta is a delicious, modern take on the classic English breakfast!
Steak & egg breakfast bruschetta
Ingredients
- 2 tbsp olive oil
- 400-500 g rump steak
- 2 whole garlic cloves, crushed
- 5 thyme sprigs, stripped
- 1 tbsp butter
- 500 ml boiling water
- 8 eggs
- 1 tbsp white vinegar
- 8 thick slices French bread
- 2 medium avocados
- 10 g wild rocket
- Dressing
- ½ cup plain yoghurt
- ¼ cup olive oil
- ¼ cup smooth Dijon mustard
- 3 – 4 tbsp honey, to taste
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp 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.
For the poached eggs
POUR 500 ml 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.
For the 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!
Tried this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
Also See: Four-ingredient chicken and cheese egg muffins
Feature image credit: Pexels
