Steak and Egg Sliders with Herbed Avocado Spread

I’m not really a breakfast sandwich person. I obviously enjoy them (I’m a human being), but they’re not necessarily something I make for myself or order at restaurants on the reg. At home, I’m proud to be a #basic smoothie/avocado toast devotee, and when I’m out, I tend to gravitate toward creative eggs or the occasional ricotta pancake.

Truth be told, the only time I really crave a breakfast sando is when I’ve had seven one too many cocktails—in which case, I require a bacon, egg and cheese on an everything bagel from Murray’s. With ketchup. Preferably delivered to me on the couch by a sweat suit-clad roommate with a Gatorade spritz (mix equal parts of your favorite color Gatorade and club soda and serve over crushed ice) and an extra side bagel. No loud noises or sudden movements, please and thank you.

For the reason stated above, I’ve always considered the bfast sandwich a distinctly un-fancy breakfast/brunch option. Something that’s best consumed horizontally in the company of non-judgmental friends and family. But thanks to a recent culinary revelation, aka these Steak and Egg Sliders with Herbed Avocado Spread, I’ve had a sudden change of heart.

These sliders were actually the happiest of accidents, friends. I had planned to whip up a summery steak and egg salad, but prior to recipe testing, I stumbled upon this very intriguing article on poaching eggs in the oven. I was skeptical (duh), but since I had planned to top each salad with a runny poached egg anyway, it seemed like a good opportunity to test-drive a new technique. After all, I was once dubious of the idiotproof chicken breast technique, and that hack ended up changing my life. A good blog lady must always keep an open mind…

Ever cautious, I tested the simple oven poaching technique on a single egg first—add 1 tablespoon water to the well of a muffin tin, carefully pour in the egg, bake for 11 minutes at 350. My hopes weren’t exactly high, which made it that much more thrilling when it actually worked(!!!). My oven eggie had a set white while the yolk maintained #yolkporn potential, and although the shape was slightly less “organic” with a more exposed yolk than a stovetop poached egg, the overall texture was very similar. Plus, I didn’t have to worry about stressful things like water vortexes, unearthing white vinegar from the depths of my pantry, or keeping the water at a the “gentlest of simmers.” Joy of JOYS!!

I went to poach a few more eggs for my steak salads, and as I poured them into the watered wells of my muffin tin, I realized that the size and shape of the oven-poached eggs were literally made for a small bun. Maybe brioche? I could slather each one with a thicker version of the avocado-herb dressing I had been planning and pile it high with tender flank steak, peppery arugula, and juicy cherry tomatoes?

A thousand times, yes.

The resulting sliders were handheld perfection, peeps, and a very festive departure from the typical breakfast sandwich. One can never, ever go wrong with steak and eggs, and the creamy herbed avocado spread really amps up the fresh flava in each bite. (Avocado obsessives may wish to make a double batch of spread for shameless dipping.) I love these sliders as is, but if you feel the need for cheese, I think a sprinkling of goat cheese or a thin slice of fresh or smoked mozzarella would be fabulous. You do you.

This recipe happens to be ideal for entertaining, so keep it in mind for any and all upcoming brunch/lunch celebrations. The steak can be served at room temp—which means you can definitely prep it ahead of time—and the oven poaching technique allows for a dozen eggs (or more!) to cook at once. Once everything is prepped, assembly shouldn’t take more than 5 minutes, and then you just pile them on your finest cutting board or platter and let the compliments rolllll on in.

Virtual chest bump.

Steak and Egg Sliders with Herbed Avocado Spread

Author - Serena Wolf

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Yields: 12 sliders

Ingredients

• One 1½-1¾ pound flank steak
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• 12 large eggs
• ¾ cup water
• 3 cups baby arugula
• 1 teaspoon balsamic vinegar
• 1 dry pint cherry tomatoes sliced crosswise into rounds
• 12 small rolls I recommend soft dinner rolls—brioche, potato, Parker House, etc.—for this.
• Hot sauce for serving optional
• For the Herbed-Avocado Spread:
• 2 ripe Haas avocados
• 2 packed cups fresh cilantro leaves
• 1 packed cup fresh basil leaves
• Juice of 1 lemon
• Salt
• Fresh ground pepper

Instructions

• Pre-heat the oven to 350 degrees.
• In a small bowl, combine the kosher salt, pepper, and garlic powder. Sprinkle this mixture all over the flank steak, then rub it in gently with your fingers. Let the steak rest for 20 minutes at room temperature.
• Meanwhile, make the herbed avocado spread. Slice the avocados in half lengthwise and remove the pits. Scoop the flesh into the bowl of a food processer and add the cilantro, basil, and lemon juice. Process until completely smooth, stopping to scrape down the sides of the bowl a few times if necessary. Season with salt and freshly ground pepper to taste. Transfer the spread to a bowl and smooth the top. Press plastic wrap onto the surface of the spread (to prevent browning) and briefly set aside.
• Heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the steak and cook for 5-6 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute. Using a sharp knife, thinly slice the steak across the grain.
• While the steak is resting, cook the eggs. Add 1 tablespoon of water to each well of a standard muffin tin. One at a time, crack each egg into a ramekin, and then carefully pour it into a prepared well. Transfer the eggs to the oven and cook for 11 minutes until the whites are just set and the yolks are still runny. (There will be a thin layer of water on top of the eggs, which will make it look like the whites are not set, so don’t be fooled!) Let the eggs cool in the muffin tin for 1 minute, then carefully remove them from their wells with a spoon (allow any excess water to drain off) and transfer them to a plate or cutting board.
• In a bowl toss the arugula with the balsamic vinegar and a pinch of salt and pepper.
• If you like your rolls toasted, now is the time to toast! I recommend arranging all the rolls (split-side up) on a large baking sheet and popping them under the broiler for 1-2 minutes until lightly toasted.
• To assemble the sliders: Place a few slices of steak on the bottom half of each roll. Top with an egg, a little bit of arugula, and a couple sliced cherry tomatoes. Spread the top half of the roll very generously with herbed avocado spread and close the sliders. Serve immediately.