Savory ribeye and eggs cooked in rye bread holes, layered
with cheese and crispy hash browns for a hearty breakfast melt.
Servings: 4
Time: 35 minutes
- 8 slices of rye bread
- 8 eggs
- 4 thinly sliced ribeye steaks (1/4" thick)
- 4 slices of American cheese
- 4 hash brown patties
- 2 tbsp butter
Instructions
1. Cook the hash browns in the air fryer according to the manufacturer’s instructions, or bake in a toaster oven at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.
2. Cut a 2–3-inch hole in the center of each rye bread slice.
3. Heat 1 tablespoon butter in a large skillet over medium heat. Quickly sear the ribeye slices for 1–2 minutes per side until just cooked; season with salt and pepper, then set aside.
4. Add the remaining butter to the skillet and place the bread slices in the pan. Crack an egg into each hole and cook over medium-low heat for 3–4 minutes, until the whites are set and the yolks are still slightly runny; season with salt and pepper.
5. Flip the bread slices, then top with ribeye, a hash brown patty, and a slice of cheese. Add a second bread slice on top, press gently, and cook about 1 minute per side until the cheese melts and the sandwich is heated through.
6. Cut in half and serve immediately.
