Name: Early Bird West Des Moines Steak, Egg & Cheese Bagel Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each large plain bagels; 2 tbs unsalted butter; 10 oz ribeye steak, boneless; 1 tsp vegetable oil; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 each yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 0.25 tsp granulated sugar; 0.25 tsp salt; 4 each large eggs; 2 tbsp whole milk; 1 tsp unsalted butter; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 each American cheese slices; 2 each egg yolks; 1 tsp fresh lemon juice; 3 tbs unsalted butter, melted and hot; 0.125 tsp salt; 0.0625 tsp cayenne pepper

Method

Bagel & Assembly

Toast bagels

Split the bagels and butter both cut sides with 2 tbs unsalted butter. Toast in a skillet over medium heat or in a toaster oven until golden and butter is melted, about 2–3 minutes per side in a skillet. Keep warm.

Steak

Prep and cook steak

Bring the ribeye to room temperature for 15 minutes. Pat dry and rub with 1 tsp vegetable oil, 3/4 tsp kosher salt and 1/2 tsp black pepper. Heat a heavy skillet or cast-iron pan over high heat until smoking slightly (about 3–5 minutes). Add the steak and sear 2–3 minutes per side for medium-rare (adjust time for thickness). Remove to a cutting board and let rest 5 minutes.

Chop steak

Coarsely chop the rested steak into bite-sized pieces (about 1/2-inch). Keep warm while finishing other components.

Caramelized Onions

Caramelize onions

Heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion, 1/4 tsp sugar and 1/4 tsp salt. Cook, stirring occasionally, until onions are deep golden brown and soft, about 18–25 minutes. If onions begin to stick, add a splash (1–2 tbs) of water and scrape the fond. Keep warm.

Eggs & Cheese

Scramble eggs

In a bowl, whisk 4 eggs with 2 tbs whole milk, 1/4 tsp salt and 1/8 tsp black pepper until blended. Heat 1 tsp butter in a nonstick skillet over medium-low. Pour in eggs and let sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat.

Melt cheese over eggs

Return eggs briefly to low heat, top with 2 slices American cheese, cover skillet for 30–45 seconds until cheese is melted. Remove and keep warm.

Hollandaise

Make hollandaise (quick stovetop)

Place 2 egg yolks and 1 tsp lemon juice in a metal bowl. Whisk until combined. Set the bowl over (not in) a small pot of barely-simmering water (double boiler) ensuring the bowl bottom doesn't touch the water. Whisk constantly until mixture thickens and becomes pale, about 2–3 minutes. Remove from heat and very slowly whisk in 3 tbs hot melted butter in a thin stream until sauce thickens and emulsifies. Season with 1/8 tsp salt and a pinch (1/16 tsp) cayenne. Keep warm (place bowl in warm water) and use within 15 minutes.

Assembly & Serve

Layering and finishing: On the bottom half of each toasted buttered bagel, divide the chopped steak evenly (about 5 oz steak per bagel). Top the steak with half the caramelized onions (about 1/2 the cooked onions per bagel). Add the scrambled eggs with melted American cheese on top of the onions. Spoon 1 to 1 1/2 tbs hollandaise over the eggs. Close with the top bagel half and serve immediately.

Optional: If you prefer the cheese extra-melted, assemble open-faced and place under a broiler for 20–30 seconds to finish—watch closely to avoid burning.