Egg and mushroom open steak sandwich
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Time to make:
$4.30 per serve
(at time of publication)
Full ingredients list:
12 medium portabello mushrooms
2 teaspoons dukkah
8 lean beef minute steaks
4 slices soy-linseed sourdough, toasted
4 ripe Roma tomatoes, sliced lengthways
100g baby rocket
1 punnet micro radish, snipped
1/3 cup tomato chutney, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray mushrooms on both sides with olive oil; sprinkle stem side with dukkah. Spray a large non-stick frying pan with oil; heat at medium. Add the mushrooms, stem-side up; cook them for 3–4 minutes; turn and cook for 1 minute, or until tender. Remove from pan; set aside, keep warm.
Step 2Season steaks with cracked black pepper. Spray same pan with oil; set over medium-high heat. Pan-fry steaks for 1 minute on each side, or until cooked to your liking. Transfer to a plate; cover and set aside. Spray pan again with oil. Crack eggs into pan; fry for 2–3 minutes, or until cooked to your liking.
Step 3Place 1 slice of sourdough toast on each serving plate. Then top each with 2 minute steaks, 3 mushrooms, tomato, rocket and a fried egg. Season with cracked black pepper. Top with radish; serve with chutney.
About this recipe
First published: July 2017