Steak & Egg Sammy with Basil Pesto Sauce

There is nothing quite like a good steak sammy to treat the taste buds. It is often a meal on a lunch menu at a café or restaurant, but they are so simple to make at home. The basil pesto sauce that goes with this sandwich adds a beautiful fresh fragrant flavour.

Preparation Time: 5 minutes • Cooking Time: 10 minutes • Serves 4

1 onion, finely sliced

1 tablespoon butter

1 tablespoon soy sauce

4 free-range eggs

¼ cucumber

2 tomatoes

1 avocado

4 steaks

salt and pepper

olive oil

60g brie

Fresh loaf of bread (tiger or ciabatta, preferably)

2 tablespoons mayonnaise

1 cup shredded lettuce

Basil Pesto Sauce (see page 180 in The Rugby Pantry Book. Out Now)


Place onion in a frying pan on medium heat with butter and soy sauce. Cook for about 4 minutes until caramelised. Remove from heat and place in a covered bowl. In the same frying pan, fry the eggs, flipping after a few minutes so each egg is cooked on both sides (with the yolk remaining slightly oozy in the middle). Place on a covered plate to keep warm.

Slice the cucumber, tomatoes and avocado. Set aside.

Sprinkle the steaks with salt and pepper and place in the frying pan with a little olive oil. Cook each steak for 3 minutes on each side (for medium-rare). When nearly cooked, place two slices of brie on top of each steak. Remove from the heat and allow to rest for a few minutes.

Cut the loaf of bread into 2cm slices and lay out on four plates. Spread some mayo on the bread, then layer with the lettuce, cucumber and tomato. Place caramelised onion on top of the veges, then gently place the steak on top, followed by the egg and then the avocado slices. (Or any order you like!)

Drizzle the whole thing with the Basil Pesto Sauce and you will have yourself a mighty fine steak sammy.