Who doesn’t love bacon and egg for breakfast, brunch or anytime? Here we team up this favourite with thinly sliced rump steak for a breakfast par excellence which will keep you going the whole day. We recommend cutting the baguette in half horizontally and only using one half for an open burger, as this is a really filling meal.

Category

  • Beef
  • Pork

Cooking Methods

  • Frying

Prep Time

25 minutes

Cooking Time

15 minutes

Ingredients

250 g rump steak, thinly sliced
4 – 6 slices bacon, cooked
2 eggs
sliced tomato
onion slices, fried and caramelised
1 baguette, sliced through the middle
butter, for cooking
oil, for cooking
salt and ground black pepper

Directions

Heat a mixture of butter and oil in a frying pan until very hot.
Brush the steak slices with your favourite basting sauce, we prefer a milder one like Smokey BBQ.
Cook steak in hot pan, seasoning with salt and pepper at the end.
Fry eggs immediately to preferred doneness.
Spread baquette with butter or mayo and add steak slices, slightly overlapping.
Top with bacon and tomato.
Add fried egg and top whole lot with caramelised onion.

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