Steak and Egg Open-Face Sandwich

(Serves 4)



Ingredients

4 x 90 g (3 oz)	Beef tenderloin steaks, flattened slightly
To taste	Kosher salt
To taste	Fresh ground black pepper
10 mL (2 tsp)	Grape seed oil
1 pc	Yellow onion, julienne
15 mL (1 tbsp)	Gay Lea Spreadables butter
4 slices	White bread, crust removed
60 mL (4 tbsp)	Soft butter
120 g (4 oz)	Saint André cheese, sliced
15 mL (1 tbsp)	Butter
4 whole	Eggs, large
To taste	Kosher salt
To taste	Fresh ground black pepper

Method

1. Preheat an indoor grill to 180ºC (350ºF).
2. Season steaks with kosher salt and pepper.
3. Place steaks on the indoor grill and grill about two minutes on each side, rotating them 90º to create cross marks. Remove from grill, set aside until ready to assemble.
4. Heat butter and sauté julienne of onions in a small sauté pan until lightly caramelized. Season and set aside until ready to use.
5. With Spreadable butter, spread on both sides of bread slices and place on the preheated grill, toasting both sides.
6. Remove toasted bread and place on a platter. 
7. Preheat an electric skillet to 120ºC (250ºF). Add butter and crack eggs into the skillet, keeping them separated. Season with salt and pepper, cook eggs sunny side up. Assemble open-face sandwiches while eggs are cooking.
8. Place grilled and rested steaks on the toast and top with sautéed onions. Place a generous slice of Saint André cheese over the onions and top with a cooked egg.
9. Serve immediately.

• Ham or turkey may be used instead of beef.

• Home fried potatoes are a great side dish for these open-face sandwiches.

• Trim eggs of extra whites prior to topping the tenderloin.

• Saint Andre cheese is best served at room temperature, however, for this recipe it is best to chill first to make it easier to slice.

• Jackson Triggs Cuve Close

• Inniskillin Dry Riesling

• Inniskillin Chardonnay

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