Venison steak breakfast bagel

​Venison Steak Breakfast Bagel

This would probably taste even better cooked outdoors over a wood fire  (y) 
Ingredients

Bagels

One large white onion, diced

12 ounces of your mushrooms, sliced

1.5 pounds of venison steak, sliced into even strips

6 eggs, farm fresh if available

6 slices of sharp or smoked cheddar cheese

Butter

Salt and pepper to taste
Instructions

Begin by sautéing the onions and mushrooms in a tablespoon or two of butter. On a flattop griddle or in a lightly oiled cast iron pan, brown the venison over medium high heat, stirring frequently so that all sides are done but the strips are still rare if you pull one apart. Pull the meat from the heat and loosely cover with foil.
While the meat sears, split and lightly toast the bagels. Next, fry the eggs. I prefer mine to be over easy so that the yolk runs into the sandwich as you eat.
Assemble your breakfast sandwich by layering on several strips of venison steaks, top those with an over easy egg, lay on a slice of cheddar, and top with sautéed mushrooms and onions.
Anything else go well on a steak and egg bagel? Try sliced jalapenos or canned chipotles in adobo sauce. For a bit sweeter pepper topping, try a roasted bell pepper.

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