Steak egg and cheese bagel recipe
Inspired by the iconic McDonald’s Steak Bagels, these delectable Steak Egg and Cheese Bagel Sandwiches are a savory delight. Packed with flavorful shaved steak, smoked cheddar cheese, velvety scrambled eggs, and a mouthwatering breakfast sauce, they elevate the classic breakfast sandwich experience to new heights.
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Ingredients
- 450 g 1 lb thinly sliced ribeye steak
- 120 ml ½ cup mayonnaise
- ½ tablespoon butter
- 4 plain bagels
- 4 slices smoked cheddar cheese
- 10 ml 2 teaspoon Worcestershire sauce
- Salt to taste
- 8 large eggs
- 15 ml 1 tablespoon sriracha or hot sauce
Instructions
- Prepare the breakfast sauce by combining mayonnaise, sriracha, Worcestershire sauce, and a pinch of salt in a small bowl. Set aside.
- Heat a large skillet over medium heat and add the thinly sliced ribeye steak. Cook for 2 minutes, then flip and cook for 1-2 minutes more until browned. Transfer steak to a plate and cover with foil to keep warm.
- In the same skillet, melt the butter over low heat. Crack in the eggs and scramble gently until soft and creamy.
- While the eggs cook, toast the bagels until golden brown.
- Assemble the sandwiches by spreading the breakfast sauce on the cut sides of the toasted bagels. Layer one-half with the cooked steak, scrambled eggs, and a slice of smoked cheddar cheese. Top with the remaining bagel half.
- Serve the steak, egg, and cheese bagels immediately while hot.
Notes
- For the best flavor, use high-quality ingredients like a good cut of steak and melty cheese.
- Cook the eggs low and slow for creamy, soft scrambled perfection.
- Consider adding sautéed onions or mushrooms for extra flavor.
- Wrap any leftovers tightly and refrigerate for up to 3 days. Reheat in the oven or toaster oven.
Nutrition
Serving: 1bagel sandwichCalories: 871kcalCarbohydrates: 58gProtein: 44gFat: 51gSaturated Fat: 16gCholesterol: 288mgSodium: 1116mgFiber: 2gSugar: 1g
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