Ribeye Steak & Eggs Baguette
Ingredients
- 1 french baguette
- 2 ribeye steaks
- 2 tsp olive oil extra virgin
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1/2 white onion caramelized
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 4 eggs
- 1/2 cup arugula
- 2 tbsp pesto
- 1 tsp sugar
Instructions
Onion & bell peppers
- Heat one tbsp of olive oil on the Cuisinart's griddle or a pan over low heat. Add the bell peppers and the onions and stir occasionally for about 10 minutes. Add sugar and cook for another 10 minutes. Transfer to a small bowl and set on your grill warming rack aside while you cook everything else.
Ribeye Steaks & eggs
- Preheat your grill to high temperature.
- Drizzle your Ribeye steaks with olive oil and season both sides with pepper and sea salt. Sear for 2 minutes on each side for medium-well or cook longer for well done steaks. Let rest the steaks for 10 minutes.
- While your steaks are grilling, add olive oil to your griddle and cook your eggs on the other side of your grill. Make sure the griddle is very hot as you want them fried. The secret here is to never flip them as we want to have that #YolkPorn everyone is talking about.
Bread and assembly
- Halve the french baguette lengthwise and spread a generous layer of pesto on both sides of the baguette.
- Lightly grill the baguette right on the grids, pesto sides.
- Slice the steaks and stack on the bread, add the onions and the bell peppers and gently place the eggs on the top. Finally, top with fresh Aragula.
- Close with the other baguette half and slice sandwich crosswise into 4 equal portions.
- I like to serve with crispy bacon and potatoes. Enjoy!