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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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30 mL (2 tbsp.) butter, divided
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1 onion, sliced into rings
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1 package (227 g) cremini mushrooms, sliced
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225 g (½ lb.) beef fondue meat
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4 eggs
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To taste, salt and pepper
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4 slices bread
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250 mL (1 cup) arugula
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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.
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