Description
A delicious breakfast sandwich featuring ribeye steak, eggs, and cheese on a toasted bagel.
Ingredients
Scale
- 8 oz. ribeye steak
- sea salt and black pepper
- Worcestershire sauce
- 1/4 white onion, thinly sliced
- 3 Tbsp. butter, divided
- 4 eggs
- 8 slices cheddar cheese or white American, thinly sliced
- 4 high-quality bagels
Instructions
- Butterfly an 8 oz. steak or buy a thin cut steak. Cut into 4 little steaks, about 4-5 inches wide. Season with salt, pepper, and sprinkle with Worcestershire sauce. Set aside.
- Heat 1 tablespoon of butter over medium heat in a nonstick skillet and add onions. Cook for about 9-12 minutes, until onions are soft and caramelized.
- In another pan, heat 1 tablespoon of butter over medium-high heat. When it foams, add steak and cook for about 1 minute per side, until cooked through. Remove steaks from the pan and set aside.
- In a nonstick pan, heat the remaining 1 tablespoon of butter over medium-low heat. When foaming, crack eggs into the pan. Cook for about 3 minutes, then flip, top with a slice of cheese, and cook for another 2-3 minutes.
- While eggs are cooking, toast bagels. Lightly butter the bagels if desired, then top the bottom bagels with a slice of cheese.
- Add the slice of steak to the cheese, followed by fried onions, egg, and another slice of cheese. Top with the other half of the bagel and serve immediately.
Notes
- Ensure the steak is cut to the appropriate thickness for quick cooking.
- Feel free to customize the type of cheese used.
- This can be served with hot sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg