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!
SERVES 4
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
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 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.
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!
Steak & egg breakfast brushetta
Ingredients
- 2 tbsp olive oil
- 400-500g rump steak
- 2 whole garlic cloves, crushed
- 5 thyme sprigs, stripped
- 1 tbsp butter
- 500ml boiling water
- 8 eggs
- 1 tbsp 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 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.
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.
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: Breakfast Tart
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
