- ½ loaf Woolworths plain rye bread
- 600 g rib-eye steak
- 1 t mustard seeds, crushed
- ½ t dried chilli flakes
- 2 t brown sugar
- 3 T extra virgin olive oil
- Maldon sea salt and freshly ground black pepper, to taste
- 4 free-range eggs
- a good splash of white-wine vinegar
- 100 g baby English spinach
- Parmesan shavings, to serve
Cut the rye bread into 3mm slices and dry in a cool oven at 200ºC for 4 to 5 minutes.
Season the steak with the mustard seeds, chilli flakes, brown sugar and olive oil, with salt and pepper to taste. Sear on a hot griddle pan for 2 minutes on each side, depending on the thickness of the cut. Remove from the heat and set aside to rest for a few minutes.
Poach the eggs in deep, gently simmering water with a good splash of white-wine vinegar for 2 to 3 minutes, until the white is just set and the yolk still soft. Remove from the water.
Cut the steak into slices. Layer the Melba toast, spinach and seared steak. Place the poached egg and Parmesan shavings on top, and season.
Per serving: 3060kJ, 55.1g protein, 45.6g fat, 34.4g carbs