Sizzling Bo Ne Breakfast with Steak and Eggs

Why You’ll Love This Recipe

• Satisfying one-pan breakfast: buttery onions, juicy steak, sunny eggs, and creamy pâté.
• Fast and doable: short marination, quick sear, and a 12-minute cook time.
• Restaurant-style sizzle at home with simple pantry staples and Maggi’s signature savoriness.
• Built for dipping: warm baguette captures every drop of buttery, meaty pan juices.

Grocery List

• Produce: 1 yellow onion, cilantro, 1 scallion, optional lime and tomato.
• Dairy: Unsalted butter, eggs.
• Pantry: Maggi Seasoning, neutral oil, kosher salt, black pepper, sugar.
• Bakery: 1 small baguette.
• Butcher/Deli: Beef sirloin or ribeye, pork liver pâté.

Full Ingredients

Steak & Marinade

• 8 oz (225 g) beef sirloin or ribeye, trimmed and sliced 1/4 inch (6 mm) thick
• 1 tsp Maggi Seasoning
• 1/2 tsp neutral oil (canola, grapeseed, or rice bran)
• 1/2 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1 small garlic clove, minced (optional)

Sizzle Pan & Eggs

• 1 medium yellow onion (about 200 g), thinly sliced
• 2 tbsp unsalted butter, divided
• 1 tsp neutral oil
• 2 large eggs
• 2 oz (55 g) pork liver pâté

To Serve

• 1 small French baguette (200 g), warmed
• 2 tsp Maggi Seasoning, divided (for finishing)
• 6 sprigs cilantro, torn
• 1 scallion, thinly sliced
• Lime wedges and tomato wedges (optional)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Marinate the steak

In a medium bowl, combine the sliced steak with 1 tsp Maggi, 1/2 tsp oil, 1/2 tsp sugar, 1/2 tsp pepper, 1/4 tsp salt, and the minced garlic if using. Toss to coat evenly and let stand at room temperature for 10 minutes while you prep the other ingredients.

Step 2: Warm the baguette and preheat the pan

Set the oven to 400°F (200°C). Place the baguette directly on the rack and warm 4–6 minutes until crisp outside and steamy inside. Meanwhile, heat a 9–10 inch cast-iron skillet over medium-high heat for 3–4 minutes, until a wisp of smoke rises or the surface reads about 425–450°F with an infrared thermometer. Have all ingredients ready; things cook fast from here.

Step 3: Sauté the onions

Add 1 tbsp butter and 1 tsp neutral oil to the hot skillet. When foaming, add the sliced onion with a pinch of salt. Cook, stirring occasionally, until softened with golden edges, 4–5 minutes. Splash in 1 tsp Maggi, stir for 10 seconds, then push the onions to one side of the pan to make room for the steak.

Step 4: Sear the steak and warm the pâté

Increase heat to high. Pat the steak slices quickly with a paper towel to remove excess moisture, then lay them in a single layer. Sear 45–60 seconds per side for medium-rare (target 130°F/54°C). Slide the onions back over the steak to share their buttery juices. Place the pâté at the edge of the pan to warm for 30–60 seconds; do not melt it completely. Drizzle 1 tsp Maggi over the steak and onions to glaze.

Step 5: Fry the sunny eggs

Lower heat to medium. Add the remaining 1 tbsp butter to any open space in the skillet. When foamy, crack in the eggs. Fry until the whites are just set and the yolks are runny, 2–3 minutes. Tilt the pan and spoon hot butter over the whites for quicker setting. Season lightly with black pepper and a pinch of salt, if needed.

Step 6: Finish and serve sizzling

Turn off the heat. Drizzle the remaining 1 tsp Maggi over the pan. Scatter cilantro and sliced scallion. Bring the skillet straight to the table on a trivet for that signature sizzle. Serve immediately with the warm baguette, tearing pieces to mop up the buttery juices, runny yolk, and pâté. Add lime and tomato wedges if you like a bright, fresh contrast.

Pro Tips

• Preheating matters: a properly hot cast-iron skillet gives you fast browning without overcooking the thin steak.
• Keep butter unsalted because Maggi is fairly salty; adjust Maggi to taste at the end.
• Slice steak across the grain to keep it tender; pat dry before searing to avoid steaming.
• Baste the egg whites with hot butter for perfect set whites and still-runny yolks.
• If you have individual sizzling plates, preheat them in the 400°F oven and slide portions onto them for tableside drama.

Variations

• Saigon-Style Deluxe: Add a few tomato wedges to the onions and a small Vietnamese pork meatball (xíu mại) to the pan.
• Garlic-Pepper Forward: Double the garlic, add 1/2 tsp coarse black pepper at the finish, and a small squeeze of lime for brightness.
• Chicken or Tofu: Swap steak for thin-sliced boneless chicken thigh (cook 2–3 min per side) or firm tofu slabs (pan-fry to golden), then proceed.

Storage & Make-Ahead

Marinate the steak up to 8 hours ahead (refrigerated); bring to room temp 20 minutes before cooking. Sautéed onions can be made 3 days ahead and refrigerated; rewarm in the pan with a dab of butter. Warm the baguette just before serving for the best crust. Cooked steak and onions keep 2 days in the fridge; reheat quickly in a hot skillet with a touch of butter. Eggs are best made to order and do not store well. Pâté should be added at the end and warmed gently, not preheated.

Nutrition (per serving)

Approx. 700 kcal; 38 g fat; 40 g carbs; 44 g protein; 950 mg sodium. Values are estimates based on typical ingredients and portions.