Ftira bil-Bajd u Laħam (Steak and Egg Sandwich)

Name: Ftira bil-Bajd u Laħam (Steak and Egg Sandwich)
Prep time: 10 min
Cook time: 30 min
Yield: 2 people
Cuisine: Maltese
Ingredients: 2 ready-baked ftira rolls (about 350-400g total); 30g butter, softened, divided; 2 medium onions, thinly sliced; 250g beef minute steaks (about 5mm thick); 2 eggs; Salt and black pepper to taste; 2 slices cheese (optional); 1 tomato, sliced (optional); 2 lettuce leaves, washed and dried (optional)

Make a steak and egg ftira with thin beef, fried eggs and golden caramelised onions. A hearty Maltese sandwich for two.

Prep: 10 minutes Cook: 30 minutes Servings: 2 people

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Watercolour illustration of a steak and egg ftira filled with browned beef, fried egg and caramelised onions.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

2 ready-baked ftira rolls (about 350-400g total)
30g butter, softened, divided
2 medium onions, thinly sliced
250g beef minute steaks (about 5mm thick)
2 eggs
Salt and black pepper to taste
2 slices cheese (optional)
1 tomato, sliced (optional)
2 lettuce leaves, washed and dried (optional)

Instructions

Cook the onions: Melt 10g of the butter in a frying pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, stirring often, until soft and golden. Add a splash of water if they catch before softening. Set aside.
Prepare the bread: Split the ftira horizontally and spread the cut surfaces with another 10g of butter. If using cheese, lay it on the bottom halves. Prepare any tomato and lettuce while the onions cook.
Cook the steak: Season the minute steaks with salt and pepper. Raise the pan to medium-high heat and melt half the remaining butter. Cook the thin steaks for about 1-2 minutes per side, adjusting for thickness and your preferred doneness. Rest briefly, then slice across the grain into short strips.
Fry the eggs: Lower the heat to medium, add the last of the butter and fry the eggs until the whites are set and the yolks are cooked to your preference.
Fill and serve: Divide the steak strips and warm onions between the rolls, then add an egg to each. Add the optional tomato and lettuce, close gently and serve immediately.

Bajd u laħam means eggs and meat. In this ftira, thin steak and a fried egg sit alongside sweet, slowly cooked onions. Start the onions first: they take longer than the beef and make the biggest difference to the finished sandwich.

Ingredient Substitutions Outside Malta

Choose a crusty sourdough roll or ciabatta. Ask for thin minute steaks or use thin slices of a tender beef cut. Thick steak needs a different cooking time; the short pan timing here is for pieces about 5mm thick.

Cheese, tomato and lettuce are optional additions. The basic filling of steak, egg and onions is already substantial, so keep any extra layers thin.

Serving Suggestions

Serve hot with a simple salad. Slice the steak into short strips before filling the bread so one bite does not pull out the whole piece. A firmer yolk makes the sandwich easier to handle.

Notes & Tips

Let the onions soften and turn golden over moderate heat; burning them makes the filling bitter.
Have the bread ready before cooking the eggs so everything reaches the table warm.
For anyone advised to avoid lightly cooked eggs, cook both the white and yolk until firm.
You can prepare the onions ahead, refrigerate them, and reheat until steaming hot before assembling. Cook the steak and eggs just before serving.

Find more combinations in the ftira guide and filling planner.