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Photo for - Steak and Egg Open-Face Sandwich

Steak and Egg Open-Face Sandwich

This lunch favourite is the best of two worlds – breakfast and dinner.

  • Yields: 43 minutes
  • Preparation: 4 servings

Ingredients

Instructions

  1. Preheat indoor grill to 350ºF (180ºC).
  2. Season steaks with kosher salt and pepper. Place steaks on indoor grill for about two minutes on each side, rotating them 90º to create crisscross marks. Remove from grill; set aside until ready to assemble.
  3. Heat oil and sauté julienned onions in a small pan until lightly caramelized. Set aside until ready to use.
  4. Using Spreadables butter, spread on both sides of bread slices and place on preheated grill, toasting both sides. Remove toasted bread and place on platter.
  5. Preheat electric skillet to 250ºF (120ºC). Add butter, then crack eggs into skillet, keeping each separate. Season with salt and pepper; cook sunny side up. While eggs are cooking, assemble open-face sandwiches.
  6. Place grilled and rested steaks on toast and top with sautéed onions. Place a generous slice of Saint André cheese over the onions and top with a cooked egg. Serve immediately.
  • Ham or turkey may be used instead of beef.
Photo of - Steak and Egg Open-Face Sandwich

Ingredients