Hot Pepper Chutney with Steak and Eggs Sandwich


For the Chutney:
3-4 long hot peppers – roasted with seeds and chopped
3 cloves garlic - chopped
½ red onion - sliced
3 tablespoons currants or raisins
2 tablespoons olive oil
Dressing for the Chutney:
½ tsp. salt
½ tsp. curry
3 tablespoons honey
2 tablespoons – balsamic vinegar
For the Sandwich:
Eggs – the way you like them
Left over steak – sliced
Cheddar cheese – shredded
Favorite bread


For the Chutney:
Heat a large frying pan with the olive oil and place the long hot peppers in the pan to become slightly charred and golden; slice the peppers and place back in the pan. Add the garlic, currants and sliced onions to the pan with the sliced peppers and sauté until the onions are slightly soft and the garlic is fragrant.
Remove from the pan and place in a small bowl. Combine all of the ingredients for the dressing; add to the bowl and toss. Place in the refrigerator.
For the Sandwich:
Slightly heat the left over steak.
Prepare the eggs the way you like them.
Place the steak on one side of the bread and top with the chutney. Place the eggs on the other and top with the shredded cheese.


Saturday, August 24, 2013 - 9:46am

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