There are some days where the client cooking demands are too high —-always a welcomed glory — that I simply don’t have much energy or interest in pulling from my most creative space to make something super extraordinary. And honestly, I’ve got a huge project entre mano that’s got me like “whoa”. No time to casually cook. And so, yes, I know my recipe sharing here has been a bit scarce. Bear with me, please.
And that’s when staples, classics, go-to default dishes, anything you absolutely love and can make with your eyes closed, are priceless. Rice, canned tuna, freshly sliced tomato and two sunny side up fried eggs is that one dish I love more than anything. I should dedicate a post to it. It’s that important to me. It’s my faithful comfort food. There are a few other recipes I go to, mostly involving eggs. Eggs are a gloriously easy food that can and should be interjected into anything. I heard someone say recently, if all else fails, add an egg! Whomever said it could not be more accurate.
In all that “poor girl’s food” marvelous simplicity, sometimes, I just need some carne; some good ol’ red meat. I know the W.H.O. has established a link, albeit minor, between processed and red meats to colon cancer. I’ll take caution, for sure, but also keep in mind that all things in moderation is a healthy approach to balanced living.
That said, I want you to know that in a typical Cuban home, a pan con bistec is about the quickest dish you’ll ever make. Even moreso that the aforementioned arroz con huevo frito? Why? No 20-minute waiting. Cook your thin steak — top round broccolette — caramelize the onions and it’s a wrap. 1o minutes, tops. Pretty easy but so, so rich and full of flavor. Plus, it’s a filler. Enjoy this for lunch and you may just have a salad for dinner.
This is has been a no brainer lunch option for me for the past week. A super casual client, whose manners are the worst in calling me at 10 am asking for a hearty lunch, has also been lunching on this. My decision, but he’ll take it.
As with all things fusion in my approach, I was compelled to try out a few variations. For no other reason than to incorporate some of my fave foods: runny eggs and hummus. You know I’m working with Sabra Hummus. I swear to goodness, no better job than to eat hummus for days, test out with existing and newly developed recipes, and share with you some culinary inspiration.
I knew spreading the roasted garlic hummus on lightly toasted French or Cuban bread (so hard to find here in DC) would round out this already good sandwich. It was the healthful replacement to the tablespoonfuls of olive oil I’d otherwise saturate the bread with. It’d be most necessary to allow some warm olive drippings, but not the entire skillet worth. The infused bits of roasted garlic nicely complemented the caramelized garlic and onions. That creates layers. The combination, paired with runny eggs produced a winner. And in the end what I did was upgrade this to a perfect hummus, egg and steak sandwich. The sexy kind. You see it now, don’t you. Tender steak, sweet onions melting in your mouth, creamy hummus and that crispy-edged egg with a ridiculously bright, yellow yolk streaming down onto everything… go ahead and gasp. You’re allowed.
It gave me life.
These are the things love is made of. What sustains happiness in kitchen. It keeps things fresh and exciting. Surely, this is appropriate for breakfast, too. But my philosophy: breakfast any day, all day! It’s better for lunch.
Enjoy this juicy, creamy and crispy sandwich. I hope you find happiness in it.
Oh, and stick an egg on it!
Enjoy this and other Sabra Hummus recipes:
Pan Con Bistec with Garlic Humus & Runny Egg
- 1/2 loaf of Cuban or French bread, divided
- 4 slices of top round broccolette
- 1/8 cup white or yellow onion
- 1 tsp. garlic, minced
- Juice from 1/2 lime
- 4 tbsp. Sabra Roasted Garlic Hummus
- 1 medium egg
- 2 tbsp. olive oil
- salt to taste
Season steak with lime juice and salt. If desired, let marinade for 10 minutes. In large skillet, heat olive oil. Maintain heat on medium high. Add onions and garlic and start cooking. When both begin to brown, add steaks. Cook for approximately 5 minutes, until medium done. Garlic and onions should be translucent and browned. If not, cook them a little longer, approximately one minute. While steaks are cooking, line plate with paper towel to absorb oil. Transfer steaks to plate, leaving onions and garlic in skillet. In separate non-stick skillet (preferably an egg-specific one), fry egg in a slither bit of olive oil. Cover and let egg white cook, allowing edges to brown to desired crispiness but yolk to remain runny. The trapped heat will allow the entire egg white to cook without touching the yolk.
Spread desired amount of hummus on both sides of bread. Place steaks on bottom half, adding onion mixtures on top. Remove egg from skillet using slotted spatula. Allow all oil to drain. Stack egg and more onions. Gently break egg with teaspoon. Top sandwich with top slice.