Steak and Eggs Breakfast Stack

Sliced juicy carne asada topped with tangy avocado chimichurri, two over-easy eggs, pickled red onions, and lemon and oil-dressed arugula on toasted ciabatta bread


  • 1 Bun Ciabatta bread, split and toasted
  • 3 oz. Carne asada, prepared
  • 0.33 c. Avocado Chimichurri
  • 2 ea. Fried egg, over easy
  • 1 Tbsp. Pickled red onion, prepared
  • 0.25 c. Lemon/oil arugula salad, prepared
  • Avocado Chimichurri:
  • 1 ea. Avocados From Mexico, stage 3, pitted, peeled, small diced
  • 0.25 c. Red wine vinegar
  • 0.25 Tbsp. Kosher salt
  • 0.25 Tbsp. Garlic, fresh, peeled and minced
  • 1 Tbsp. Shallot, peeled and minced
  • 0.5 Tbsp. Jalapeño, deseeded and minced
  • 0.25 c. Cilantro, stems removed, finely chopped
  • 1 Tbsp. Parsley, flat-leaf, stems remove and chopped
  • 0.25 c. Extra virgin olive oil


For the sandwich:
  1. Toast Ciabatta bread on both sides.
  2. Fry egg over easy.
  3. Top ciabatta with carne asada, Avocado Chimichurri, egg, pickled red onion and mixed arugula salad
For the Chimichurri:
  1. Combine all ingredients in mixing bowl and fold together. © 2024 All rights reserved.

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