The morning after BBQing, I open my fridge to a tiny tupperware of leftover steak and I have no idea what to do with it. I usually can’t finish the giant mass of meat my boyfriend buys at Costco in preparation for a night of grilling, and I am always left with this awkward portion of steak afterwards. I stare at the four slices of beef and am completely void of ideas until I remember there is the internet and a thing called Pinterest.
After some obsessive searching of the tag “steak and eggs”, I come across a fabulous photograph of the perfect looking breakfast bruschetta and know that this is meant to be.
Steak and Eggs Breakfast Bruschetta:
Adapted from Ashley @ Baker by Nature
Prep time: 20 min.
Cook time: 40 min.
Makes two Breakfast Bruschetta
I N G R E D I E N T S :
- 5 in. piece off a fresh baguette, cut lengthwise
- 4 tbsp goat cheese
- 1 tomato
- 4-6 slices of steak
- 1 leaf of kale
- olive oil
- 2 poached eggs (I used this blogpost from Deb @ Smitten Kitchen – thanks for the link, Ashley!)
I N S T R U C T I O N S :
Preheat oven to 350°F.
Slice the tomato. Place in a small bowl with 1 tbsp of olive oil and 1/2 tsp of salt. Toss to coat. Spread tomato slices out onto one half of a baking sheet with foil.
Remove the stem from the kale leaf. Tear the leaf into even pieces (size of a quarter) and place in another small bowl. Coat the leaf with 1/2 tbsp of olive oil and a pinch of salt. Place the leaf pieces onto the same baking sheet as the tomatoes, but make sure there is enough space between the tomatoes and kale. Bake in the oven for 20 minutes, then remove the kale. Flip the tomato slices over and place back in the oven to bake for another 20 minutes.
At this point, prepare the poached eggs (see link above in Ingredients list).
Cut your baguette in half lengthwise, and toast till golden brown and crispy.
Once everything has been prepped, time for the assembly. Spread 2 tbsp of goat cheese onto each slice of baguette. Place 2-3 tomato slices on top. Next, layer on the leftover steak and top with the poached egg. Grab a piece of the baked kale leaves and crush it with your fingers, sprinkling it on top of the egg.
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