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Steak and egg sandwich with caramelised onions and sundried tomato aioli

The ultimate steak sandwich recipe

4

Serves

10 mins

Prep Time

40 mins

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

Everyone loves the classic steak and egg sammy, but take it up a notch with the addition of caramelised red onions and a creamy sundried tomato aioli. Perfect for breakfast, brunch, lunch, dinner or a hearty snack!

Everyone loves the classic steak and egg sammy, but take it up a notch with the addition of caramelised red onions and a creamy sundried tomato aioli. Perfect for breakfast, brunch, lunch, dinner or a hearty snack!

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Ingredients

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400g Quality Mark beef sirloin

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1 Tbsp olive oil

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2 red onions

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thinly sliced

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1/2 Tbsp honey

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1 Tbsp red wine vinegar

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A pinch of salt

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1/2 cup aioli

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6 sun-dried tomatoes

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4 eggs

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8 slices, lightly toasted wholemeal bread

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2 tomatoes

sliced

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a handful of rocket

Method

To Make Sandwiches

1

Heat a dash of oil in a heavy-based saucepan over medium heat and add the onions.

2

Cook for 2 minutes until soft, then turn the heat to low and add honey, vinegar and salt.

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3

Cook gently for about 30 minutes or until the onions are soft.

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4

Blitz aioli with sundried tomatoes in a food processor. Set aside.

5

When the onions have 10 minutes of cooking remaining, season steaks and add to a well-oiled pan on medium-high heat.

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6

Cook for 1-2 minutes each side for medium rare, or until cooked to your liking.

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7

Cover and rest for 5 minutes.

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8

Whilst the steaks are resting fry your eggs, sunny side up.

9

Spread sundried tomato aioli on both pieces of toasted bread before assembling by adding rocket, tomato, steak, onions and egg.

Nutrition Information per Serving (409g)

This nutrition analysis is based on 4 serves.

Energy

3050kJ (729 kcal)

Protein

36.5g

Total Fat

45.9g

Saturated Fat

9.1g

Carbs

38.9g

Dietary Fibre

8.6g

Sodium

850mg

Iron

4.6mg

Zinc

5.5mg

Vitamin B12

1.3µg