Steak and Egg Breakfast Sandwiches
Versatile breakfast breads, croissants are rich enough to complement hearty fillings for delicious sandwiches, such as the flank steak, scrambled eggs, roasted bell peppers and arugula used here. The combination makes a satisfying morning meal.
Ingredients
- 6 croissants
- 8 oz. white cheddar cheese, grated
- 1 flank steak, about 1 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 12 eggs
- 2 large red bell peppers, roasted, seeded and cut into 1/4-inch slices
- 6 oz. arugula
Directions
Preheat an oven to 350ºF. Line 2 baking sheets with wire racks.
Cut the croissants in half horizontally. Place them, cut sides up, on the rack-lined baking sheets. Sprinkle the cheese on the bottom halves of the croissants, dividing evenly. Bake until the croissants are warmed through and the cheese is melted, 8 to 10 minutes.
Meanwhile, season the flank steak with salt and pepper. In large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the steak and cook, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak across the grain into thin slices.
In a bowl, beat together the eggs, salt and pepper. In a medium nonstick fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the eggs and cook, stirring occasionally, until curds form, 2 to 3 minutes. Spoon the scrambled eggs onto the bottom halves of the croissants, dividing evenly. Top with the steak, bell peppers and arugula. Cover each with the top half of a croissant and serve immediately. Serves 6.
Williams-Sonoma Kitchen.
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