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Steak Eggs Breakfast Tart

Steak & Eggs Breakfast Tart

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


A new and unique take on the classic steak and eggs breakfast. Perfect for a weekend brunch or morning gathering, this breakfast brings together all the rich flavours of grilled steak, caramelized onions, Gruyère cheese and fried eggs, and serves them up on a light puff pastry tart. Serve with a side salad to make it a complete meal.



1 lb (0.5 kg) Ontario bottom sirloin tri-tip steak
Salt and fresh cracked black pepper, to taste
1 (397 g) package puff pastry, thawed
1 egg, lightly beaten
1 tbsp (15 mL) olive oil
1 large sweet onion, halved and thinly sliced
1 tsp (5 mL) salt
1 tbsp (15 mL) balsamic vinegar
1/2 cup (2 oz.) shredded Gruyère cheese
6 eggs


Preheat oven to 425°F (220°C).

Preheat grill pan or barbeque to medium-high heat. Season both sides of steak with salt and pepper. Grill for 6-8 minutes on each side, or until medium. Remove from heat and let rest. Thinly slice against the grain; set aside.

Gently unroll pastry onto a lightly floured surface. Using a rolling pin, roll pastry out until it measures approximately 9×13” (23x33cm). Place on a parchment-lined baking sheet. Brush with egg wash. Bake 10 minutes or until slightly puffed and lightly golden.

While puff pastry bakes and rests, prepare onions. Heat oil in a large skillet over medium-low heat. Add onions and spread out into single layer. Cook, stirring occasionally for 10 minutes or until onions start to reduce and brown. Add salt and continue to cook for 5 minutes, stirring occasionally. Add balsamic vinegar and cook 5 minutes, stirring occasionally. Remove from heat.

Sprinkle Gruyère cheese evenly over baked pastry, keeping 1/2 inch from the sides. Top with sautéed onions and sliced steak, making 6 wells for the eggs. Crack eggs directly into tart, spacing them 2 inches apart. Bake until egg whites are set and yolks are still soft, about 10 minutes.

Slice into 6 pieces and serve.


  • Ontario bottom sirloin tri-tip steak is sometimes referred to as sirloin steak ends or triangle steak, depending on the supermarket.
  • Rest steak for 1 minute per 1/4 lb to allow moisture to redistribute back through the meat.
  • Grill the steak the night before and refrigerate to make this breakfast in under 30 minutes.
  • Gruyère cheese adds a slightly sweet and nutty flavour to this tart, but in a pinch, you can try Emmental (commonly referred to as “Swiss”) or even Jarlsberg.


  • Calories: 658
  • Sugar: 4.6 g
  • Sodium: 697 mg
  • Fat: 42.3 g
  • Carbohydrates: 36.1 g
  • Fiber: 1.6 g
  • Protein: 31.7 g
  • Cholesterol: 272 mg