Keeping things simple, and few things are as satisfying as a warm slice of freshly baked bread, toasted to be equally crunchy and chewy in texture, and slathered with a generous spread of creamy butter. We’ve all experimented with that formula: tried out whole wheat and sourdough, opted for butter or a nutty spread. We’ve piled on jam or honey and devoured a slice alongside the morning paper and our steaming mug of joe. Yes, we love morning toast as much as anyone, but what we’ve really been digging lately is the “anytime” toast.
recipe 
1 thick slice sourdough bread
1 egg
2 tablespoons Smoked Tomato Aioli (recipe follows)
4 ounces medium-rare ribeye steak, sliced
½ cup caramelized onions
2 slices white cheddar cheese
Chives
Espelette powder
Extra-virgin olive oil
Fleur de sel
2 Roma tomatoes
1 tablespoon tomato chutney (homemade or preferred brand)
4 cups mayonnaise
ingredients
Smoked Tomato Aioli
steps
- Sprinkle sourdough slice with a bit of water and toast to golden brown. While bread is toasting, cook egg sunny side-up.
- Turn toaster or oven setting to broil, slather toast with aioli, and add steak, onions, and cheese. Place under broiler for a few second, just until cheese melts. Top with egg and garnish with chives, espelette powder, drizzle of oil, and fleur de sel.
Chef Tip: Sear steak in clarified butter for unbeatable flavor.
Smoked Tomato Aioli
- Smoke tomatoes, then peel, de-seed, and purée in food processor or Vitamix. Alternatively, simply char tomatoes in cast-iron skillet until black. Then peel, de-seed, and purée.
- Fold in chutney and mayonnaise.
Date Published: 02.28.16
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- From Chef Blair Machado of The Park Cafe in Charleston, South Carolina
