An incredible breakfast sandwich featuring a bone-in ribeye steak, eggs, and cheese on an Asiago bagel, topped with Truff Hot Sauce. Perfect for elevating your breakfast game!
1: Pat the steak dry, coat in olive oil then season both sides with salt, pepper, and garlic powder.
2: Get a large skillet going over medium-high heat and add in 1-2 tablespoons of ghee. Sear the steak for about 3-4 minutes per side or until it reaches an internal temperature of 130°F. Remove and let rest for 10 minutes before slicing.
3: Toast your bagel in the steak residue.
4: Scramble up the eggs in a bowl then pour them in the skillet. Let the eggs cook over low heat until firm and cooked through, then fold them into a square and top with cheese.
5: Add the avocado to a bowl, smash it up, and season with EBTB seasoning.
6: Assemble your sandwich and enjoy!
