Ingredients:

  • 2 tbsp mayonnaise
  • 1 tsp creamy horseradish
  • 0.5 tsp yellow mustard
  • 0.125 tsp smoked paprika
  • 1 tsp fresh lemon juice
  • 4 oz shaved beef sirloin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 2 large eggs
  • 1 tbsp salted butter
  • 1 slice sharp American cheese
  • 2 thin rings yellow onion
  • 1 everything bagel, sliced

Instructions:

  1. Whisk the sauce ingredients. In a small mixing bowl, combine the mayonnaise, creamy horseradish, yellow mustard, smoked paprika, and lemon juice. Whisk until the color is uniform and the sauce is velvety smooth. Note: Making this first allows the flavors to bloom while you handle the heat.
  2. Prep the skillet for high heat. Place your cast iron skillet over medium high heat and add a light drizzle of high smoke-point oil. Wait until you see a faint wisp of smoke before adding the meat.
  3. Sear the steak and onions. Toss the 4 oz of shaved beef and the two onion rings into the pan. Immediately sprinkle with onion powder and the 1 tsp of Worcestershire sauce.
  4. Develop the mahogany crust. Flash sear the meat for 3-4 minutes. Use your spatula to aggressively chop and flip the meat. Listen for the loud, frantic sizzle—that's the sound of the sugars in the Worcestershire caramelizing against the beef.
  5. Clear the deck. Once the steak is browned and the onions are softened, push the mixture to the far side of the pan. The residual heat will keep it warm while we handle the eggs.
  6. Butter and whisk the eggs. Reduce the heat to medium. Add the 1 tbsp of salted butter to the empty side. While it melts, whisk your two large eggs in a separate bowl until no streaks of white remain.
  7. Form the egg square. Pour the eggs into the foaming butter. Let them sit for 30 seconds until the bottom sets. Smell the rich, nutty aroma of browning butter as the eggs cook. Use your spatula to fold the edges toward the center, creating a square roughly the size of your bagel.
  8. Melt the cheese layer. Place the slice of American cheese directly onto the folded eggs. Place a lid over the eggs for exactly 30 seconds. This creates the perfect, gooey melt that binds the eggs together.
  9. Toast the bagel foundation. While the eggs finish, toast your everything bagel until the cut sides are golden and the seeds are fragrant.
  10. Build the masterpiece. Spread a generous layer of sauce on both bagel halves. Place the cheesy egg square on the bottom, pile the seared steak and onions on top, and close it up. Shatter the crisp bagel surface with your first bite and serve immediately.