2 ratings

Steak and Egg Bruschetta

Serve at any time of day
Steak and Egg Bruschetta
Photo courtesy of Eggland's Best

Steak and eggs is a breakfast classic that is reimaged in this appetizer dish, perfect for breakfast, lunch and dinner. 

Recipe courtesy of Eggland's Best

Ready in
15 m
5 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 1 Eggland's Best egg (large)
  • 1 slice Italian bread
  • 2 Ounces steak, thinly sliced
  • 1 Tablespoon horseradish
  • 1/2 plum tomato, sliced


Toast one slice of Italian bread.

Meanwhile, season and cook steak to your desired doneness.

Heat a small amount of butter in a nonstick skillet over medium-high heat until hot.

Break egg gently into pan and immediately reduce heat to low.

Cook slowly until white is completely set and yolk begins to thicken but is not hard, about 5 to 6 minutes.

Spread horseradish onto toasted Italian bread.

Top with sliced plum tomatoes, steak, and sunny-side up egg.