Prep Time: 25 mins
Cook Time: 30 mins
Servings: 5
Steak, Eggs, and Cheese Bagel Sandwich
Rate this recipe for points
35
Ingredients
Sandwich:
- 1 Package of Dempster’s® Signature Cheese Bagel
- 7 – 8 Extra Large Eggs
- 4 Tbsp Butter
- 5 Thick Slices of Cheddar Cheese
- 1 Large Spanish Onion, sliced thin
- 1 lb. (500g) of Beef Tenderloin, pounded thin
- Salt and Pepper, to taste
Breakfast Sandwich Sauce:
- 1/2 Cup (125g) Mayonnaise
- 1 Tbsp (15g) Hot English Mustard
- 1 Tbsp (15g) HP sauce
- 1/2 Tsp (2.5g) Honey
- 1 Tsp (5g) Lemon Juice
- Pinch of Chipotle Chili Powder
Directions
- In a small bowl, mix all of the ingredients together for the Breakfast Sandwich Sauce and set aside.
- Wrap the beef tenderloin in plastic wrap and place in the freezer for about 15-20 minutes to firm up, without turning icy, for ease of slicing.
- Remove and slice into 5 even portions of approximately 3 oz (30g) per.
- Place each portion between plastic wrap and pound until thin.
- Season the beef with salt and pepper, and set aside
- In a mixing bowl, whisk together the eggs.
- Melt 2 tbsp of butter in a non-stick skillet over medium heat and pour in the egg mixture.
- Reduce the heat to medium-low, then, as eggs begin to set, gently move with a spatula across the bottom and sides of the skillet to form large, soft curds.
- Continue cooking until eggs are thickened, and no visible liquid egg remains, but not too dry, and set aside
- Wipe out the pan and heat up 1 tbsp of butter, over medium-high heat and add the onions, then sauté for 4-5 minutes until golden brown, and set aside.
- Toast the package of bagels (5 bagels).
- Wipe out the pan and melt 1 tbsp of butter over high heat and add in the steaks, cooking for about 1-1 1/2 minutes per side for medium rare, or add more or less time depending on preferred doneness.
- Spread the sauce on the bagels, top with the cooked steak, more sauce, cheddar cheese, sautéed onions, and scrambled eggs.
