Rate this recipe

1 Star2 Stars3 Stars4 Stars (No Ratings Yet)
Loading...

The Breakfast Veal-Egg-Avocado-Lovewich

You wake up in the morning feeling mighty fine and you want to make a little steak ‘n’ eggs for the family. Get out of bed and fire up your grill so you can make this tasty breakfast sandwich. This is a step-up from avocado on toast to a world of tasty veal. Veal tenderloin is a quick and easy cut to grill. Tender and lean, it is best served rare to medium. Best served with a Bloody Caesar.

Serves 4

4 x 4-5oz (120 -150 g) Ontario Veal tenderloin medallions, about 1½ inches (3.8 cm) thick

6 tbsp (90 mL) olive oil, divided

2 tbsp (30 mL) BBQ seasoning, Ted Reader’s Original Bone Dust Rub is perfect with this recipe

2 ripe avocados

1 tsp (5 mL) lemon juice

3 jalapeno peppers

4 red finger hot long peppers

Salt and pepper to taste

4 large eggs

8 slices brie cheese

1 French baguette, cut into 4 equal parts or 4 demi-baguettes, each part/demi-baguette sliced in half lengthwise (4 top slices, 4 bottom slices)

 

 

Rub each veal tenderloin medallion with ½ tbsp (7.5 mL) olive oil, then rub ½ tbsp (7.5 mL) of BBQ seasoning into each medallion, get it on all sides of the meat. Set aside.

Cut avocados in half and remove pits. Brush cut sides with a little lemon juice to stop them from turning brown. Wash all the peppers. Set aside.

Heat grill to about 550-650°F (288-344°C).

Grill peppers until skins are charred and blistered, about 5 to 8 minutes. Set aside, allow them to cool slightly. Peel and remove seeds from peppers (don’t worry if you can’t remove all the skin). Coarsely chop, then drizzle them with 1 tbsp (15 mL) of olive oil, and season with salt and pepper. Gently stir and set aside.

Grill veal tenderloin medallions, about 3 to 5 minutes per side for medium-rare. At the same time, grill avocados until cut sides are lightly charred, about 1 to 2 minutes. Remove veal and avocados from grill and set aside, keep them warm.

Heat frying pan over medium to medium-high heat. Drizzle in 2 tbsp (30 mL) of olive oil. Crack eggs and fry them for 2 to 3 minutes, sunny side up. Season with a pinch of BBQ seasoning. Remove from heat and set aside.

Drizzle inside of the demi-baguettes with a little olive oil and lightly toast on grill with inside facing down, about 1 to 2 minutes.

Remove skin from avocados using a spoon. Slice or mash avocados as you wish. Place or spread avocados on the bottom half of each demi-baguette. Top avocados with brie cheese (2 slices per demi-baguette).  Slice veal tenderloin and lay on top of the brie. Top veal with ¼ of the peppers, then with a fried egg.

Close the lovewiches with the top half of the demi-baguettes and serve.

Source: Ted Reader BBQ

Roasted Red Pepper, Basil and Parmesan Veal Spirals

Smoked Garlic Veal Shanks (ON SMOKER)