Steak Egg Cheese Bagel
A hearty breakfast sandwich featuring tender steak, scrambled eggs, melted cheese, and a savory dill sauce on toasted bagels, perfect for a satisfying morning meal.
Equipment
- 1 skillet
- 1 small bowl
- 1 toaster optional for toasting bagels
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion sliced
- 1/2 pound shaved steak
- 4 eggs beaten
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 slices American cheese
- 2 bagels halved
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1/4 teaspoon dried dill
Instructions
- Combine mayonnaise, mustard, and dried dill in a small bowl and refrigerate until needed.
- Melt 1 tablespoon butter in a skillet over medium heat, add sliced onions sprinkled with salt, and cook until lightly browned. Remove and set aside.
- Add another tablespoon butter to the skillet, pour in beaten eggs, scramble, and divide into two portions.
- In a bowl, toss shaved steak with Worcestershire sauce and Montreal steak seasoning.
- Melt the last tablespoon butter in the skillet, add steak and cook until browned.
- Return cooked onions to the skillet, mix with steak, and divide into two piles. Top each with a slice of cheese to melt.
- Toast bagel halves until golden brown.
- Spread the prepared sauce on each half of the bagels.
- Assemble sandwiches by adding scrambled eggs to the bottom half of each bagel, followed by the steak, onion, and cheese mixture, then top with the other half of the bagel.
Notes
- Substitute different cheese types to vary flavor.
- Use Greek yogurt instead of mayonnaise for a lighter sauce.
- Store leftovers in the refrigerator and reheat before serving.