Loaded Breakfast Toast
This dish can serve as a great brunch option if you might be serving a crowd that is a mix of meat lovers and pescatarians. I have made this dish with salmon and/or steak as the main source of protein and it turns out great either way. This dish can also be a great option if you ever have any leftover steak or salmon sitting in your fridge.
Ingredients:
Rye beard
Fish and/or steak seasoning
1 steak of your choosing (my favorite cut is NY Stripe or a Ribeye)
Salmon Filet
Olive oil
Veggies/starches:
Potential options: Greens, lettuce, tomatoes, avocado, etc.
Cheese of your choice
Salt and pepper
Directions
Toast Beard
If you using steak, start with cooking that first so that you can let it rest for about minutes
Cook proteins
Cook Steak, then start cooking salmon and eggs at the same time
Steak
Season with steak seasoning or steak rub
Cook steak to your liking
Here is a video I used just about every three days in college before I would cook a steak: https://www.youtube.com/watch?v=AmC9SmCBUj4&pp=ygUVY29va2luZyBwZXJmZWN0IHN0ZWFr
Let steak rest while
Salmon
Season salmon and cook for 2-4 minutes in olive olive on each side starting with the skin side down on medium heat
Cook eggs to your liking
While you cook your proteins start to add a spread to your bread
I use either horseradish sauce or avocado for the steak and then cream cheese for salmon but try whatever and let me know how it goes.
Add cheese
Add veggies and/or other ingredients you like
Once steak has rested for 10 minutes and salmon for 5 add them to your bread
Lastly, when your egg is cooked to your liking add that to the top of your dish
Devour
