Stab stacks of steakettes as described below. Set aside. Slice and fry up onions till caramelised. Butter the bread slices. Crack an egg into a hot oiled non stick frypan and using a spatula form the white to a sqare shape just smaller than the bread. Break the yolk and distribute. When still undercooked place the butter bread slice over and cook 20 seconds. Remove to the plate. Repeat 3 more times.

Meanwhile, put two steakettes in a pan with butter and fry 20 seconds. Turn and fry 15 seconds. Bring one over the top of the other to make a shape the size of the bread slice. Add two slices of cheese to the top, cover with a lid and fry 20 seconds. Remove lid and mop up excess moisture. Cook 1 minute. Remove to absorbent paper. When all done and rested begin the assembly.

Set the steakette on a buttered slice of bread. Top with a generous amount of fried onion. Put on a generous amount of BBQ sauce. Top with the fried egg and bread. With a clean knife blade and hands cut in half diagonally and plate.

Stab the steak:: Get your 8 steakettes and stack. Stab through 16 times with a sharp thin bladed knife in one direction evenly spaced across the pile. Turn the stack upside down and repeat at 90 degrees. Like a deck of cards shuffle the stack by splitting in the middle and turning inside out so that what was in the middle is now the outside. Repeat the stabbing 90 deg diagonally top and bottom. The idea is to get the meat to easily seperate but still keep it intact enough to cook and handle. Its actually easier than it sounds.
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Peel and then slice potato 4.5mm thick. Ideally use a mandolin slicer. Par boil in salted water for 2 minutes. Rinse with cold water.
 
Sift the flour with salt and sugar. Add the egg and then enough water to make a thin to medium thin batter. The batter should run from the whisk. If it sticks its too thick. Stand 10 minutes.

Coat the potato slices with flour and 2 or 3 at a time put in the batter. Use 2 wooden skewers to lift up. Let excess batter run off scallop and slowly lower into the oil.

Deep fry at 165° for 90 seconds. Remove and drain on a rack. Let cool and freeze.

Deep fry thawed scallops at 180° till golden. 5 minutes.  Serve as a side with BBQ sauce.
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8 Slices Tip Top white sandwich bread
8 Steakettes (Thin scotch fillet)
4 medium onions
8 Cheddar Cheese slices
4 Eggs
Butter
BBQ sauce

Steakettes are topside steak thinnly sliced. Woolworths sell them in packs of 8. More onion is better than less so I use as much as 1 medium onion per sandwich.

Recently Wooloworths started selling thinnly sliced Scotch fillet steak. This works really well. More tender, slightly thicker steak with fat through it.

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BBQ Scallops::
1 very Large Sebago Potato
140g plain Flour
1 egg  (room temp)
4g Salt
4g sugar
150ml water (warm) as needed
60g Flour extra

This is a classic Australian sandwich served in every snack bar and takeaway worth its salt. The world is full of great sandwiches from every part of the globe. I have had many and all good. I believe that this sandwich deserves to be considered in the top line of sandwiches. It really is good. Big Mac type of good.

There is a trend in franchised restaurants and cafes to up the (quality) with thicker breads, better cuts of steak and more elements. Despite the perception that this must surely be better they just aren't. They can be and are good in their own right but miss the mark on a perfect recipe, at greatly increased cost.

This recipe is superb in its flavours and texture. Everything in the right ratio. Fresh Tip Top white sandwich bread sets the base. The idea of stabbing the steakettes is to make it very easy to eat. Otherwise you are chomping and pulling and the sandwich quickly declines into a torn, soggy mess. This is in fact how its been done for 60 years and how it will always be done. If you like BBQ sauce you are going to love this.