Steak And Egg Breakfast Sandwiches
This recipe combines the flaky goodness of croissants with the savory flavors of white cheddar cheese, tender flank steak, and roasted red bell peppers. A delightful mix of textures and tastes, this dish is perfect for a hearty breakfast or brunch. Get ready to enjoy a satisfying meal that will surely make your taste buds sing!
— Constant Cookbook
Ingredients
- 6 croissants
- 8 oz. white cheddar cheese, grated
- 1 flank steak, about 1 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 12 eggs
- 2 large red bell peppers, roasted, seeded and cut into 1/4-inch slices
- 6 oz. arugula
Instructions
- Preheat an oven to 350ºF. Line 2 baking sheets with wire racks.
- Cut the croissants in half horizontally. Place them, cut sides up, on the rack-lined baking sheets. Sprinkle the cheese on the bottom halves of the croissants, dividing evenly. Bake until the croissants are warmed through and the cheese is melted, 8 to 10 minutes.
- Meanwhile, season the flank steak with salt and pepper. In large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the steak and cook, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak across the grain into thin slices.
- In a bowl, beat together the eggs, salt and pepper. In a medium nonstick fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the eggs and cook, stirring occasionally, until curds form, 2 to 3 minutes. Spoon the scrambled eggs onto the bottom halves of the croissants, dividing evenly. Top with the steak, bell peppers and arugula. Cover each with the top half of a croissant and serve immediately. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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