Steak and Egg Avocado Toast with Chili Crisp
Category
Steak
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Avocado
toast upgraded with a SRF Gold™ New York Strip Steak, and a fried egg and
topped with Jacobsen Salt Co. X SRF Truffled Infused Salt, chili crisp, and
fresh micro greens. An impressive brunch entrée for four, cooked in one pan, in
20 minutes. Using the quick-cooking 1-inch cut of marbled Gold NY Steak, the
same pan is used for toasting the bread and cooking the eggs while the steak
rests making cleanup easy.
Mandy Tanner
Ingredients
-
1 American Wagyu Gold™ New York strip 1”
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground pepper
- 3 tablespoon olive or avocado oil, divided
- 2 tablespoon unsalted butter
- 4 thick slices bread, such as Japanese milk bread, Texas toast, or sourdough
- 4 eggs
- 1 avocado, thinly sliced
- ½ teaspoon Jacobsen Salt Co. x SRF White Truffle Infused Salt, or as needed, for serving
- ½ cup microgreens, for serving
- 1 to 2 tablespoon chili crisp, or salsa macha, for serving
Directions
- Season the SRF Gold™ NY Strip on all sides with salt and pepper.
- Heat a large skillet or cast-iron pan over medium heat, add 1 tablespoon of oil. Add the steak and cook for about 4 minutes per side, until the steak reaches 125°F internal temperature, or desired doneness. Remove the steak from the pan and place on a cutting board to rest. The steak will continue cooking up a few degrees as it rests.
- Reduce the heat to medium-low, and add 1 tablespoon of oil and 1 tablespoon of butter. Add the bread and cook for 20 to 30 seconds per side, until golden brown and toasted. Remove the toasted bread and place on a cooling rack before transferring to a serving platter (this will keep the bottom from steaming).
- Add the remaining 1 tablespoon of oil and 1 tablespoon of butter, and crack the eggs into the pan. Season the eggs with salt, and pepper, as desired. Cook the eggs to desired doneness, then remove from heat.
- For serving; Build the toasts. Place the toasted bread on the serving dish and top each piece with ¼ of a sliced avocado. Slice the rested steak against the grain and top with 3 to 4 slices. Sprinkle the steak with Jacobsen Salt Co. x SRF White Truffle Infused Salt, as desired. Top with a fried egg, and drizzle with chili crisp. Finish with microgreens, as desired and serve immediately. Enjoy!