The Butcher’s Brunch: 4 Savory Steak and Egg Combos to Kickstart Your Weekend

Forget limp bacon and cold toast — brunch is your chance to go bold. Whether you’re fuelling up after a long ride or indulging in a slow Sunday, these steak and egg pairings bring the butcher’s counter straight to your table.

Each combination here is built around contrast: richness with freshness, tenderness with crunch, and comfort with kick.

 

🥩 1. Sirloin with Poached Egg & Chimichurri

Sirloin is leaner than ribeye but still packed with flavour, especially when seared fast and sliced thin.


How to serve:

  • Toasted sourdough

  • Pan-seared sirloin (medium-rare)

  • Poached egg (runny yolk is a must)

  • Generous drizzle of homemade chimichurri (parsley, garlic, vinegar, olive oil, chili flakes)

Why it works:

The egg softens the punch of the chimichurri, while the herbs lift the steak. Add pickled onions or feta for extra dimension.

🍳  2. Rump Steak with Fried Egg & Tomato Relish

Rump is a bit firmer with a beef-forward bite — ideal for frying and slicing thin. It handles bold flavours easily.

How to serve:

 

  • Charred or pan-fried rump steak

  • Fried egg with crispy edges

  • Tomato relish or chutney

  • Side of roast potatoes or toasted focaccia

 

Why it works:

The savoury depth of the steak pairs beautifully with the sweet-acid of the tomato. Add a dash of hot sauce to wake up your tastebuds.

 

🍄  3. Bavette with Scrambled Eggs & Grilled Mushrooms

 

Bavette (aka flank steak) is budget-friendly and highly flavourful. Cooked rare and sliced thin, it transforms a plate of scrambled eggs.

How to serve:

 

  • Thinly sliced, rare-seared bavette

  • Soft scrambled eggs with butter and chives

  • Grilled portobello mushrooms with balsamic glaze

  • Optional: parmesan shavings

 

Why it works:

Earthy, creamy, beefy. It’s the kind of brunch you’d expect at a boutique hotel.

 

🥑  4. Ribeye with Soft-Boiled Egg & Avocado Smash

 

This is your deluxe option — the kind of plate that turns a casual brunch into a celebration.

How to serve:

  • Seared and rested ribeye, sliced thin

  • Smashed avocado with lime, chili flakes, and sea salt

  • Soft-boiled egg (6 minutes) cut in half

  • Serve over rye toast or flatbread

Why it works:

Ribeye’s richness is tamed by the creamy avocado and lifted by the fresh citrus. It’s indulgent, balanced, and Instagram-ready.

Steak and eggs don’t have to be a greasy spoon classic — they can be refined, bold, and tailored to your taste. Mix up cuts, swap sides, and don’t be afraid to bring in global flavours.


Brunch just got butchered — and that’s a good thing 😍

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