Steak and eggs

Steak and eggs emerged as an Australian breakfast by the 1880s.^[3][4][5]

Various types of beefsteaks can be used, such as ribeye, strip, sirloin and flank,^[6][1][7][8] among others. Additional ingredients may include capsicum, garlic, onion, butter, salt, pepper, hot sauce, and other seasonings or condiments.^[6][1] Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri and others.^[1][7]

Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict.^[2][9] A version of steak and egg salad uses greens such as arugula, poached eggs and steak.^[10] In the northeastern part of the United States, New York, Jersey, and Connecticut, delis with flat-top grills that specify in making breakfast sandwiches will also use beef and forms of beef bacon to create beef and egg sandwiches.

• 
  A steak and egg sandwich with bacon and cheddar cheese
• 
  An open sandwich prepared with steak and eggs
• 
  Steak and Eggs Benedict
• 
  Steak and eggs at a restaurant, with salad and onion rings