Mini Steak and Egg Sliders with Herbed Avocado Spread

I’m not normally a breakfast sandwich person. Of course I enjoy them—who doesn’t—but they’re not something I make at home or order out frequently. At home I’m content with a smoothie or avocado toast, and when I eat out I usually choose a creative egg dish or the occasional ricotta pancake.

To be honest, the only time I truly crave a breakfast sandwich is after one too many cocktails. At that point, nothing else will do but a bacon, egg, and cheese on an everything bagel, preferably with ketchup and delivered straight to the couch by a sympathetic friend. But beyond that specific craving, breakfast sandwiches have always felt like casual, comfort food best eaten horizontally among nonjudgmental company.

That changed for me when I discovered a new technique and an unexpected combination: Steak and Egg Sliders with Herbed Avocado Spread. What started as a plan to make a steak-and-egg salad turned into a delicious accident when I experimented with oven-poached eggs. The method was simple and surprisingly reliable, and the finished egg shape looked made for small sandwich buns—so I made sliders instead of salad.

I tested the oven poaching on a single egg first: add about a tablespoon of water to one muffin tin well, crack an egg into it, and bake at 350°F (175°C) for 11 minutes. The result was an egg with a set white and a runny yolk—very similar in texture to a stovetop-poached egg but without the stress of swirling water, vinegar, or precise simmering. The shape is a touch different, with a slightly more exposed yolk, but it worked perfectly for sliders.

Once I realized the baked eggs fit small rolls so well, I pulled together the rest: thinly sliced grilled flank steak, peppery arugula lightly dressed with balsamic, juicy cherry tomatoes, and a smooth herbed avocado spread made with avocado, cilantro, basil, and lemon. Piled together on soft dinner rolls—brioche, potato, or Parker House-style—the sliders were handheld perfection and felt like an elevated take on classic steak-and-eggs.

The creamy avocado-herb spread brightens the rich steak and egg while adding a fresh flavor profile. If you love avocado, make extra spread for dipping. For those who want cheese, a scattering of goat cheese or a thin slice of fresh or smoked mozzarella would complement the flavors well. These sliders are versatile—perfect for brunch, a casual gathering, or an easy crowd-pleasing appetizer.

This recipe is especially useful for entertaining. The steak can be cooked ahead and served at room temperature, and the oven-poaching method allows you to prepare a dozen eggs at once in a muffin tin. With the main components prepped, assembly takes only a few minutes: lay steak on the roll, add an oven-poached egg, top with arugula and tomatoes, spread the roll tops generously with herbed avocado spread, and close. Arrange on a platter and enjoy the compliments.

Virtual chest bump.

Steak and Egg Sliders with Herbed Avocado Spread

By: Serena Wolf

Prep Time: 25 mins | Cook Time: 20 mins | Servings: 12 sliders

Ingredients

• One 1½–1¾ pound flank steak
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• 12 large eggs
• ¾ cup water (for oven-poaching the eggs)
• 3 cups baby arugula
• 1 teaspoon balsamic vinegar
• 1 dry pint cherry tomatoes, sliced into rounds
• 12 small rolls (soft dinner rolls such as brioche, potato, or Parker House)
• Hot sauce, optional

For the Herbed Avocado Spread

• 2 ripe Haas avocados
• 2 packed cups fresh cilantro leaves
• 1 packed cup fresh basil leaves
• Juice of 1 lemon
• Salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the kosher salt, black pepper, and garlic powder. Rub this mixture all over the flank steak and let it rest at room temperature for 20 minutes.
3. Make the herbed avocado spread: halve the avocados, remove the pits, and scoop the flesh into a food processor with the cilantro, basil, and lemon juice. Process until very smooth, scraping down the sides as needed. Season to taste with salt and freshly ground pepper. Transfer to a bowl, smooth the top, and press plastic wrap onto the surface to prevent browning until ready to use.
4. Heat a lightly oiled grill or grill pan over medium-high. Cook the steak for about 5–6 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer to a cutting board and let rest for at least 10 minutes, then slice thinly across the grain.
5. While the steak rests, poach the eggs in the oven: add about 1 tablespoon of water to each well of a standard muffin tin. Crack each egg into a small ramekin and then gently pour it into a prepared well. Bake for 11 minutes until the whites are set and the yolks remain runny. Let the eggs cool in the tin for 1 minute, then carefully lift them out with a spoon, draining any excess water.
6. Toss the arugula with the balsamic vinegar and a pinch of salt and pepper.
7. If you prefer toasted rolls, place the split rolls cut-side up on a baking sheet and broil for 1–2 minutes until lightly golden—watch closely.
8. Assemble the sliders: place a few slices of steak on the bottom half of each roll, add an oven-poached egg, a small handful of dressed arugula, and a couple of cherry tomato slices. Spread the top half of the roll generously with the herbed avocado spread, close the slider, and serve immediately. Offer hot sauce on the side if desired.