Day 27: 30 Days of Egg Toast

The Rock

Meaty, spicy, robust sourdough.. I think The Rock would approve of this egg toast. This one here might be top 2 for me.. like whatttt. And maybe a huge part of that was the fact that Tim’s dad’s co-worker baked us this fresh loaf of bacon sourdough. We think it’s about time he leave the software industry..

This toast was juicy, meaty, spicy.. Ay caramba. Steak and eggs has always been one of my favorite brunchy dishes. So I’m glad we were able to make this one so dang good.

We comfortably fed 4 people with the following:

Ingredients:

• 1 Sirloin Steak

• Butter (we always use Country Crock plant butter)

• Sourdough bread

• Olive oil

• 4 Eggs

• Greek yogurt (for dollop + scrambled eggs)

• Watercress

• Salt + Pepper

• Sauce:

  • 2 TBSP olive oil

  • 2 squeezed limes

  • 3 jalapeños

  • 1/4 cup cilantro

  • 1/4 cup red onions

  • 1 garlic clove

  • Salt

Now let’s get that steak cooking! Break out the cast iron if you have one. Honestly, we went pretty simple with the steak here. Just salt and pepper on both sides. I also learned here that Tim and I have very different thoughts on how we think steak should be cooked. I like to fire that pan UP to the highest heat, and he insisted that it be on low heat, which obviously takes longer, but better for those who prefer their steak more well-done. ANYWAY, I let him have it his way this time.. but for future I think this New York Times article on how to cook your steak on a cast iron supports my methods and is easy to follow.

For the sauce, add all the above ingredients into a blender/food processor. Easy peasy. If you want it less spicy or creamier, add in an avocado, greek yogurt, or sour cream.

Toast that sourdough on the pan in some olive oil or butter.

Mix your eggs with a a TBSP or so of greek yogurt (milk or buttermilk works too for that fluff) and some salt and pepper. Scramble ‘em up!

Plate your toast! Sourdough, greens, steak, spicy sauce, dollop of greek yogurt, cilantro, salt and pepper.