Step 1

Make the chimichurri: In a small bowl, combine the olive oil, parsley, cilantro, lemon juice, garlic, red pepper flakes, salt, and black pepper. Set aside.

Step 2

Cook the steak: Place a cast iron skillet or large heavy-bottomed pan over medium heat. Add the olive oil and heat until shimmering. Season the steak on both sides with salt and pepper. Cook the steak in the hot oil for 8 minutes per side, or until it reaches the desired temperature. Let rest for a few minutes, then cut into ½-inch slices, cutting against the grain. Set aside.

Step 3

Make the scrambled eggs: Whisk together the eggs, half-and-half, salt, and pepper in a medium bowl until well combined. Heat a nonstick skillet over medium heat. Add the butter, swirling to coat the bottom of the skillet. Add the egg mixture and cook, stirring and folding occasionally, for 3-5 minutes, until cooked through. Divide the scrambled eggs into 4 equal portions in the skillet.

Step 4

Assemble the sandwiches: Top the toasted bottom half of each Thomas’® Plain Mini Bagels with a scrambled egg portion, then top each with 2-3 steak slices. Drizzle each with about 1 tablespoon chimichurri. Cover with the top half of each toasted Thomas’® Plain Mini Bagel.

Step 5

Enjoy!