Gourmet Steak and Egg Sandwich

Ingredients

1

strip loin or top sirloin steak (about 10 oz / 300 g)

1 1/2 tsp / 7 ml

no salt added Montreal steak spice, divided

1/2 tsp / 2 ml

each salt and pepper, divided

2 tsp / 10 ml

olive oil, divided

1

medium onion, sliced

8 oz / 250 g

sliced cremini or white mushrooms

2

cloves of garlic, minced

2 tbsp / 30 ml

chopped fresh parsley

4

Naturegg Omega 3 Eggs

1/2

ciabatta baguette, halved and sliced open

Directions

1. Rub the steak with 1 tsp (5 mL) steak spice and half each salt and pepper. Set aside. Meanwhile, heat half the oil in a large, nonstick skillet set over medium heat. Add the onion, mushrooms, garlic, and remaining steak spice, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until browned. Stir in parsley; scrape into a bowl and keep warm.

2. Meanwhile, preheat the grill or a grill pan to medium. Grill the steak for 5 to 7 minutes per side or until of preferred doneness. Transfer to a plate and rest for 5 minutes. Toast the baguettes, cut-side-down, on the grill until golden.

3. Meanwhile brush the skillet with the remaining oil. Break in the eggs and cook, for 2 to 3 minutes or until whites are set but yolks are still runny. Thinly, slice the steak and divide between the baguette halves; top with mushroom mixture and a fried egg.

Tips

1. Replace the ciabatta baguette with hoagie rolls or a demi-baguette.

2. Use a well-seasoned cast iron skillet to prepare the mushrooms and eggs on your outdoor grill by setting the skillet on the grate alongside the steak.

3. For an indulgent garnish, drizzle the sandwiches with a spicy mayonnaise drizzle made using 3 tbsp (45 mL) light mayonnaise, 1 tsp (5 mL) Louisiana-style hot sauce and 1/4 tsp (1 mL) steak spice.