Steak & egg breakfast bruschetta

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!

Print Recipe

Steak & egg breakfast brushetta

Serves: 4

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

1

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.

2

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.

3

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

4

Whisk all the ingredients together until combined. Add more honey if you prefer a sweeter dressing.

To assemble

5

Toast the bread slices. Top with avocado, wild rocket, steak slices and poached egg. Finish breakfast bruschetta off with creamy dressing and enjoy!

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ALSO SEE: Breakfast Tart

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