Steak and Egg Open-Face Sandwich

(Lunch Favourite)

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

Ingredients:

4 x 90 g	Beef tenderloin steaks	4 x 3 oz
To taste	Kosher salt	To taste
To taste	Fresh ground black pepper	To taste
10 mL	Grape seed oil	2 tsp
1 pc	Yellow onion, julienne	1 pc
15 mL	Gay Lea Spreadables butter	1 tbsp
4 slices	White bread, crust removed	4 slices
60 mL	Soft butter	4 tbsp
120 g	Saint André cheese, sliced	4 oz
15 mL	Gay Lea Butter	1 tbsp
4 whole	Eggs, large	4 whole
To taste	Kosher salt	To taste
To taste	Fresh ground black pepper	To taste

Instructions:

Preheat an indoor grill to 180ºC (350ºF).

Season steaks with kosher salt and pepper.

Place steaks on the indoor grill and grill about two minutes on each side, rotating them 90º to create cross marks. Remove from grill, set aside until ready to assemble.

Heat oil and sauté julienne of onions in a small sauté pan until lightly caramelized. Set aside until ready to use.

With Spreadable butter, spread on both sides of bread slices and place on the preheated grill, toasting both sides.

Remove toasted bread and place on a platter.

Preheat an electric skillet to 120ºC (250ºF). Add the butter and crack eggs into the skillet, keeping them separated. Season with salt and pepper, cook eggs sunny side up. Assemble open-face sandwiches while eggs are cooking.

Place grilled and rested steaks on the 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.

Tips

• • Ham or turkey may be used instead of beef.
• • Home fried potatoes are a great side dish for these open-face sandwiches.