Yes you can make a healthy version of this usually naughty dish! Wholemeal sourdough is one of the healthiest breads you can buy, with wholegrain goodness and a lower GI than most breads.
- 4 (80g each) beef minute steaks
- 1 small garlic clove, crushed
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons olive oil
- 1 bunch Tuscan cabbage (cavolo nero), rinsed, dried
- 25g (1/3 cup) parmesan, finely grated
- 1 small red onion, thinly sliced
- 2 teaspoons coconut vinegar or white balsamic vinegar
- 4 eggs
- 8 slices wholemeal sourdough bread, toasted
- 120g (1/4 cup) hummus
- 40g watercress sprigs
- 1 (200g) fresh beetroot, peeled, coarsely grated
- Preheat the oven to 180C/160C fan forced. Line 3 large baking trays with baking paper. Place the steak, garlic, oregano and oil in a glass or ceramic bowl and season with pepper. Turn to coat. Set aside for 10 minutes to marinate.
- Trim any tough cavolo nero stems, removing the stem entirely if thick. Cut leaves in half lengthways following the line of the stem. Place leaves on the prepared trays. Spray with oil spray and sprinkle with parmesan. Bake for 10 minutes or until just crisp and leaves are bright green. Set aside.
- Combine the onion and vinegar in a small glass bowl. Toss to coat. Set aside for 5-10 minutes or until onion softens slightly.
- Heat a chargrill over medium-high heat. Spray with olive oil. Cook the steaks for 30-60 seconds each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside to rest.
- Meanwhile, heat a non-stick frying pan over medium heat and spray with olive oil. Crack the eggs into the pan and cook for 1-2 minutes for soft yolks or until cooked to your liking.
- Place a slice of bread on each serving plate. Spread with hummus. Top with watercress, steak, beetroot, onion and egg. Sandwich together with remaining bread. Serve with cavolo nero chips.