8 Serves
480 Mins
In a small saucepan, combine milk, butter, and molasses. Heat over the stove until the butter has melted, then remove from heat and stir in the cold water and egg.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
206 µg / 400 µgCalcium
146 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
973 mg / 4,700 mgSodium
1054 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
99 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
14 g / 20 gCholesterol
457 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large mixing bowl, combine flour, salt, and yeast. Add the warm milk mixture and stir with a wooden spoon until a shaggy dough forms. Cover the bowl with a damp kitchen towel and refrigerate overnight.
The next morning, turn the dough onto a floured surface, knead briefly, and divide into eight equal portions. Shape each into a ball and place on a baking sheet lined with parchment paper. Cover with a damp towel and let rise for one hour.
Preheat the oven to 220°C. Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes until golden brown, then transfer to a wire rack to cool.
While the buns cool, chop the onions and sauté in a frying pan with butter until caramelized, about 10 to 15 minutes. Remove and set aside.
Rub the steaks with garlic salt and pepper. In a hot frying pan or grill pan, cook the steaks, bacon, and eggs to your preference. Toast the halved buns.
Assemble the sandwiches by spreading mustard on the bun, then layering the steak, ham, cheese, bacon, tomato, and lettuce. Top with the fried egg, a drizzle of chimichurri, and the caramelized onions.
33
g16
g44
g
Egyptian
