Steak and Egg Kolache

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Pure hangover food. Sweetened Ketonia dough wrapped around soft scrambled eggs, rare roast beef, and caramelized onions. One of the more indulgent entries in the Ketonia kolache lineup.

Steak and Egg Kolache

Print Recipe

Prep Time 1 30

Cook Time 20

Servings: 12 kolaches

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Dough

Filling

6 eggs, softly scrambled
24 slices deli roast beef, rare 2 per kolache
0.5 onion, sliced
1 tbsp butter for sauteing onions
1 egg whisked with 1 tbsp water egg wash

Equipment

1 Sheet pan
1 Parchment paper

Method

Combine all dough ingredients and knead per directions. Cover and rest 60 minutes.
While dough rests, saute sliced onion in 1 tbsp butter until nicely browned and caramelized. Set aside.
Preheat oven to 375°F. Roll dough into a 12×12 rectangle. Cut into 12 equal squares.
Place a spoonful of scrambled egg on each square. Add 2 slices of roast beef (rolled or folded to fit) and a portion of sauteed onions. Fold dough around filling and pinch seam firmly closed. Place seam-side down on parchment-lined sheet pan.
Let rise 1 hour. Brush with egg wash. Bake 15 to 20 minutes until golden brown.