Steak’n egg sandwich

Steak’n egg sandwich

_ INGREDIENTS

 onion, sliced into rings

32 mL  butter, divided

235 g  beef fondue meat

 package  cremini mushrooms, sliced

To taste, salt and pepper

4 eggs

250 mL  arugula

4 slices bread

_ DIRECTIONS

Melt 15 mL  butter in a large skillet over medium-high heat 

and fry the onion and mushrooms until softened,  8 minutes. Keep 

warm.

In the same skillet, fry meat until no longer pink. Keep warm.

In the same skillet, melt remaining butter over medium-low heat and 

fry eggs sunny-side-up (just fry on one side) without breaking the yolk, 

 4 minutes. Season with salt and pepper.

Toast slices of bread.

Divide toast onto 4 plates and top each one with onions and 

mushrooms, then  2 slices of meat, and finally, an egg. Garnish 

with arugula and serve.

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