Beef and Egg Bruschetta with Tomato Rice

A sumptuous dinner featuring seared beef slices on cheesy egg-topped bruschetta, partnered with aromatic tomato-infused rice.

Total time: 30 min

Servings: 1

Calories: 750 per serving

Protein: 45g | Carbs: 60g | Fat: 38g

Ingredients

• 150g beef tenderloin, thinly sliced
• 2 large eggs
• 30g aged cheddar cheese, grated
• 1 tbsp unsalted butter
• 1 ripe tomato, finely chopped
• 2 slices of artisan bread
• 2 tbsp extra virgin olive oil
• Pinch of salt
• 1 tsp honey
• 80g basmati rice, pre-cooked
• 1 tsp fresh basil, chopped (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season beef slices with a pinch of salt and sear them for 2 minutes on each side until medium rare. Set aside.
2. In a small pan, heat the butter and scramble the eggs over low heat, stirring constantly until creamy. Fold in the grated cheese, allowing it to melt. Set aside.
3. Brush the artisan bread with remaining olive oil and toast it in a hot pan until golden and crisp.
4. In another pan, heat the chopped tomato until soft. Stir in the honey and a pinch of salt. Combine with the pre-cooked rice and mix well.
5. Arrange the toast on a plate, topping each slice with creamy scrambled eggs, a few slices of the seared beef, and finish with a sprinkle of fresh basil if desired.
6. Serve the bruschetta with the warm tomato rice on the side.