Steak’n egg sandwich

_ INGREDIENTS

1 onion, sliced into rings

30 mL (2 tbsp.) butter, divided

225 g (½ lb.) beef fondue meat

1 package (227 g) cremini mushrooms, sliced

To taste, salt and pepper

4 eggs

250 mL (1 cup) arugula

4 slices bread

_ DIRECTIONS

Melt 15 mL (1 tbsp.) butter in a large skillet over medium-high heat 

and fry the onion and mushrooms until softened, 7 or 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, 

3 or 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 1 or 2 slices of meat, and finally, an egg. Garnish 

with arugula and serve.