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Steak and eggs breakfast sandwich w/ @LaBreaBakery Take & Bake French Sandwich Rolls
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Steak and eggs breakfast sandwich w/ @LaBreaBakery Take & Bake French Sandwich Rolls

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I always keep a few packs of these in my freezer for sando making since they’re so versatile I can just pop them in the oven real quick before using! Link in bio for full recipe

49 Comments

  10. @rainbowgirl949494

    nooo not the precious yolk!!😩 it looks absolutely delicious! I don’t think it’s breakfast material but as brunch? chef’s kiss

  18. @clickforgrace

    am i the only one that thinks the most impressive thing about this short is the fact he didnt drip yolk and chilli oil over the whitest tshirt ever? bro thats skill.

  20. @samueljames576

    Can you make a sandwich with some homemade dill pickles? I’ve been making some of my own dill pickles and they taste incredible, but I need a legendary sandwich idea!

  21. @tompagano9015

    Very skilled. I can see how you got so many subscribers. You go too fast for me , but I guess you are perfect for those on YT that have 30-60 second attention spans. Your table manners are loud and annoying as the burrito wrap video a year ago.

  26. @boxingtherapy87

    So today i went on a slight journey to make this sandwich 🥪. Making that salsa macha recipe was amazing. Thanks to my local mexican restaurant 🎉. Amazing sandwich 🥪 and i can definitely put that salsa on everything 😋

  39. @blazenkinVideos

    Ingredients

    For the Sandwiches

    4 La Brea Bakery French sandwich rolls

    4 zaboutan steaks (4–6 oz each)

    Kosher salt and freshly ground black pepper

    2 tbsp neutral oil (for searing)

    4 tbsp unsalted butter (for basting)

    2 ripe avocados

    4 eggs

    1/2 cup pickled red onions

    4 tsp extra virgin olive oil (for toasting bread)

    For the Salsa Macha (Makes enough for all sandwiches)

    4 dried guajillo chiles, stemmed and seeded

    4 dried árbol chiles, stemmed (adjust to heat preference)

    6 garlic cloves, peeled

    3 tbsp sesame seeds

    3 tbsp pumpkin seeds

    3 tbsp chopped mixed nuts (e.g., peanuts, cashews)

    1 cup neutral oil (grapeseed or canola)

    Salt to taste

    Preparation

    1. Make the Salsa Macha

    1. Toast chiles, garlic, seeds, and nuts in a skillet over medium heat until aromatic and just golden (2–3 minutes). Stir constantly.

    2. Transfer to a heatproof bowl.

    3. In the same skillet, heat the neutral oil until shimmering, then pour over the toasted mixture. Let steep 5–10 minutes.

    4. Blend or pulse to desired texture. Season with salt.

    2. Cook the Steaks

    1. Season all 4 zaboutan steaks with salt and pepper.

    2. Heat oil in a large skillet over medium-high. Sear steaks in batches if needed, 2–3 minutes per side.

    3. Add butter and baste each steak for 1–2 minutes. Let rest, then slice thinly against the grain.

    3. Prepare the Bread & Components

    1. Cut rolls in half. Drizzle cut sides with olive oil and toast in a skillet until golden brown.

    2. Mash avocados with a pinch of salt (and a splash of lime juice if desired).

    3. Fry 4 eggs sunny-side up or to preference.

    4. Assemble the Sandwiches

    For each sandwich, layer in this order:

    1. Bottom half of toasted roll

    2. Mashed avocado

    3. Sliced zaboutan steak

    4. Spoonful of salsa macha

    5. One fried egg

    6. Pickled red onions

    7. Top half of the roll

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