Grilled Steak ‘n Egg with Grilled Avocado Mash, On Toast

  • Prep time: 30 min
  • Makes: 4
  • Cook time: 20 min

Nutritional Information

  • Calories 1110
  • Saturated Fat 24 g
  • Fat 82 g
  • Cholesterol 300 mg
  • Carbohydrates 48 g
  • Fibre 14 g
  • Sugar 8 g
  • Protein 52 g
  • Sodium 890 mg
  • Potassium* 1400 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


Halved Lime
1/3 cup / 75 ml
Divided Olive Oil
12 Oz Rib Steaks (1-1.5 Inch thick)
3 tbsp / 45 ml
Steak Spice
1/4 cup / 60 ml
Minced Red Onion
Seeded Jalapeno Peppers
140 ml
Chopped Fresh Cilantro
Asparagus Spear
4 tsp / 20 ml
Burnbrae Farms Naturegg Omega 3 Shell Eggs
1/4 cup / 60 ml
shredded smoked cheddar cheese
Salt and freshly ground black pepper to taste
large slices of rustic bread (sourdough, multi grain or your favorite bread)
finely chopped Green Onion
thinly sliced Raddish


  1. Fire up your grill to medium high heat, approximately 500-625°F (260-330°C), set for direct grilling.

  2. Cut the avocados in half and remove the pit. Squeeze a little lime juice onto the cut side of each avocado half and brush it about. Next brush with a little olive oil and season to taste with a pinch of salt. Set aside.

  3. Brush the steaks all over with approximately 1-2 tsp (5-10 mL) of olive oil. Season steaks with steak spice, pressing/rubbing the spices into the meat so they adhere. Set aside.

  4. Grill avocado halves cut side down for 2 to 3 minutes to lightly char the flesh. Remove from grill and scoop the avocado flesh from the skin and place in a bowl. Discard skin. Using a fork coarsely mash the avocado, leave it a little chunky. Squeeze the remaining lime juice over the avocado. Add red onion, jalapeno peppers and ½ cup (125 mL) of chopped fresh cilantro. Add 2 tbsp (30 mL) of olive oil and season to taste with salt and freshly ground black pepper. Gently mix, cover and set aside keeping cool.

  5. Using a vegetable peeler shave the asparagus spears into thin strips. Set aside.

  6. Mix the chopped green onion and radish with 1 tbsp (15 mL) chopped fresh cilantro and set aside.

  7. Grill steaks for 4 to 5 minutes per side for medium rare doneness. Set aside to rest, keeping warm.

  8. Working quickly, heat frying pan over medium high heat on the side burner of your grill or directly on the grill. Melt the butter. When it begins to bubble, add the asparagus shavings and sauté for 1-2 minutes to soften. Crack eggs on top of the asparagus and fry the eggs sunny side up for 2 to 3 minutes. Sprinkle each egg with 1 tbsp (15 mL) of shredded smoked cheddar cheese. Season to taste with salt and freshly ground black pepper. Remove from heat and set aside.

  9. Toast the bread slices on the hot grill until golden brown and crisp. Divide avocado mash into 4 equal parts and spread one part on each slice of toast. Slice the steaks and divide into four equal parts placing one part on top of each avocado toast.

  10. Top each toast with an asparagus, cheese, fried sunny side up egg.

  11. Garnish with green onion, radish and cilantro mix and serve immediately.


  1. Equipment Needed:

  2. Vegetable Peeler

  3. Small fry pan

  4. Spatula

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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