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Steakhouse Breakfast Sandwich

Steakhouse Breakfast Sandwich recipe

There is no better way to start your day. This sandwich boasts sirloin steak, three cheeses, mushrooms, and, of course, the traditional egg, all nestled between two slices of focaccia.

Recipe Ingredients

Blue Cheese Spread

Sautéed Mushrooms

Steak Strips

Method

  1. Blue Cheese Spread: Beat all ingredients together until smooth. Chill.
  2. Sautéed Mushrooms: Melt 1 ounce butter in large sauté pan.
  3. Add shallots and mushrooms, season with salt and pepper.
  4. Cook until mushrooms have softened. Keep warm.
  5. Steak Strips: For each serving: Heat butter in sauté pan over medium high heat.
  6. Sear 2 1/2 ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
  7. For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until white is set and yolk begins to thicken, but is not hard.
  8. Flip over and cook briefly on other side for additional firmness.
  9. Sandwich Assembly: Split focaccia and grill the cut sides until warm.
  10. Cover bottom slice with 3 tablespoons blue cheese spread.
  11. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
  12. Cover with focaccia top.
  13. Serve immediately.

Yield: 12 sandwiches

Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Reprinted with permission from the American Egg Board.


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