Steak Egg & Cheese Bagel

Ingredients

• Asiago bagel
• Extra virgin olive oil
• ~16 oz bone-in ribeye
• SPG Rub (salt, pepper & garlic)
• 3 eggs
• Cheddar cheese
• Avocado
• EBTB seasoning
• Truff sauce
• 1-2 tbsp of ghee

Method

1. Pat the steak dry, rub with olive oil, and season both sides with salt, pepper, and garlic powder.
2. Heat a large skillet over medium-high heat with the ghee. Sear the steak about 3-4 minutes per side until it reaches your desired doneness (about 125-130°F internal for medium-rare). Remove and rest for 10 minutes before slicing.
3. Toast the bagel halves in the same skillet using the leftover steak fat.
4. Scramble the eggs in a bowl, then cook them in the skillet over low heat until just set. Fold into a square shape and top with cheddar cheese to melt.
5. Mash the avocado in a bowl and season with EBTB seasoning.
6. Layer the toasted bagel with mashed avocado, sliced steak, and the cheesy egg square. Add truffle sauce, close the sandwich, and serve.