Steak and fried egg baps with mustard powder

Serves: 1

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 100 gram(s) (3½oz) butter, softened
• 2 teaspoon(s) wholegrain mustard
• 0.5 teaspoon(s) English mustard powder
• 1 tablespoon(s) chopped fresh tarragon leaves
• 1 teaspoon(s) Gentleman's relish or anchovy paste (optional)
• 2  white baps, halved horizontally
• 2  x 250g rib-eye or sirloin steaks, roughly 1.5cm (½in) thick
• 3 tablespoon(s) olive oil
• 2 large eggs
• Sea salt and freshly ground black pepper

Method

1. Put the butter in a mixing bowl and beat it with a spoon until squished against the sides of the bowl. Spoon in the wholegrain mustard, mustard powder, tarragon and relish or paste, if using. Season to taste, taking care not to over-season as the relish is salty. Beat everything together and use to butter the insides of the baps.
2. Heat a ridged griddle pan over high heat until very hot. Brush the steaks with 1tbsp of the oil and season. Using tongs, lay the steaks on the griddle and press down. Leave them to cook for 2-4 minutes on each side. Press the centre of the steak to determine how well cooked it is. A light yield means it is medium, while anything soft is still rare. Transfer the steaks to a board and cut off any large pieces of fat. Leave to rest for 2-3 minutes while you cook the eggs.
3. Add the remaining oil to a frying pan and heat over high heat. Cook for 2 minutes, then flip over for 30 seconds to cook the other side, but leave the yolk a bit runny. Place a steak in each bap and finish off with a fried egg.

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