Avocado Crostini with Beef and Eggs is a protein packed breakfast fit for company – that cooks in less than 10 minutes.
When Beef asked if we wanted to participate in the 30 Day Protein Challenge, I said yes and knew exactly which recipe I wanted to share. Avocado Crostini with Beef and Eggs is famous at my house. If you are planning on coming to our house so you can visit and tour our beautiful Savannah, Georgia, count on it for breakfast. Living in a destination city means there is never a shortage of friends and family who want to visit. But the best part is actually living here in Savannah, Georgia. I often joke with my husband that I learn more about American history from the carriage tour drivers than I remember from my entire high school education. (Not a reflection on my teachers, rather my attentiveness as a student!)
So when people come to visit, there is never any shortage of activities. Folks usually arrive with a list in hand of all the things they want to see. We love living here so much that we’re always happy to oblige. But it does mean long days of walking in the hot Georgia sun with 3 kids in tow – and often grabbing lunch on the go.
So when it comes to breakfast, we don’t fool around. Handing the kids (or the adults!) a bowl of cereal or a muffin is a recipe for disaster when the carbs are gone and there is no stopping any time soon. We’ve tried that grab-and-go plan. It always turns into a competition for who can fall apart first. These are the days that I jack up the protein and make sure that the meal we’re eating is going to last until we get a chance to slow down again.
Avocado Toast with Beef and Eggs is perfect for these days. Without that sleepy stuffed feeling you get from eating traditional breakfast foods that are full of sugar and carbs, this one is a nice balance of protein, complex carbs and healthy fats that help you feel satisfied well past lunch. Last time we had this for breakfast, nobody even mentioned food until after 2pm. (Have I mentioned I have a teenager that eats every 2 hours?)
Just because this breakfast is significant doesn’t mean I am going to get up an hour before everyone else. I am not even aware of my surroundings until 2 cups of coffee are in my bloodstream. This recipe comes together so fast that I suggest you have all of your ingredients ready before you even put the bread in the oven or the beef in the pan – like under 10 minutes fast. Seriously, prep everything before you start cooking. Generally, I slice up the bread and drop the shaved beef in the marinade the night before. Make sure to store the beef in the refrigerator overnight.
Note this recipe uses a bottom round roast that has been thinly shaved. (Think cold cuts for an example of how thinly to slice the beef.) You can shave the beef at home but you need a sharp knife and some patience. I recommend having the butcher do it when you buy the roast. They have equipment to do this quickly and far more proficiently that a home cook – and it is a free service. I buy a 3-4 lbs bottom round roast and have them shave the whole roast (leaving behind the fat cap, you don’t want that in the recipe.) Then I split the beef in half for two meals, freezing one. If you have a smaller family than I do, you may want to divide further than just two meals.
The good news about using a bottom round roast is that it is a less expensive cut of beef, which is helpful when feeding a crowd on a budget. Generally, when you buy this roast, you would expect to cook it low and slow to make it tender. But because we are shaving it thin enough that you can see the grain pull apart when you pick up a single piece, you can cook this fast and it will be tender enough to cut with a fork.
I do want to mention that I really enjoyed the 30 Day Protein Challenge. I am really guilty of making sure everyone in the house gets a nice balanced breakfast, except me. Once I get everyone else taken care of, I tend to grab something that is fast without a lot of thought as to how long it is going to last before I need a snack. I am not sure that I could maintain the amount of protein in the challenge as a long term eating style. But I have to tell you, committing to it for 30 days was eye opening. I really had to think about what I was putting in my mouth and the result was a lot more
protein for breakfast. There were days that I wouldn’t be hungry until late afternoon. This is not a problem I typically have! So put down that muffin. Go make some Avocado Toast with Beef and Eggs and see how you feel.
If you are interested in finding more protein packed recipes, follow the Protein Packed Recipes Pinterest Board.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Start your day deliciously:
- Avocado Crostini with Beef and Eggs by Whole Food | Real Families
- Beef and Cheddar Quiche by Cindy’s Recipes and Writings
- Beef Migas by Shockingly Delicious
- Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
- Mexican Shredded Beef Breakfast Burritos by Magnolia Days
- Philly Cheesesteak Breakfast Wrap by Family Foodie
Power up at lunch:
- Beef Gyros by Peanut Butter and Peppers
- Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
- Shaking Beef Cobb Salad by Nosh My Way
- Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
- Taco Pasta Salad by Alida’s Kitchen
- Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor’s Adventures
- Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla
Make a fantastically satisfying Sunday Supper:
- Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
- Beef Tenderloin with Ratatouille by Recipes Food and Cooking
- Beef Teriyaki Kabobs by That Skinny Chick Can Bake
- Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
- Pan Seared Steak with Garlic Butter by Life Tastes Good
- Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
- Spinach Stuffed Steak Pinwheels by The Dinner-Mom
Get your knife supply ready:
- Four Essential Knives by the Sunday Supper Movement
- 1½ lbs beef round roast, thinly shaved Ask your butcher to shave this thinly for you!
- 3 ripe avocados
- 1 loaf whole wheat bread, sliced into pieces
- ¼ cup olive oil for brushing the toast
- kosher salt
- 3 tbs butter
- 6 eggs
- 6 tbsp parsley for serving
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 2 tbsp honey
- 1 tsp black pepper
- The night before: in a large bowl, whisk all marinade ingredients until honey is dissolved and the mixture is uniform. Add shaved beef and combine until beef is well coated. Cover with plastic wrap and store in the refrigerator overnight. You can also slice your bread the night before as well. Since it will be toasted into crostini, it doesn't matter if it is a little stale.
- The next morning: Turn on the broiler in your oven. Lay sliced bread flat in a baking sheet. Brush with olive oil and sprinkle with kosher salt. Slide bread under the broiler for 2-3 minutes or until the top of the bread is toasted and golden. While bread is toasting, split avocados and spoon the meat of the fruit into a bowl, smashing until creamy.
- Remove toast from oven, spread avocado on each piece.
- Heat a large skillet or dutch oven over medium heat. Add 2 tablespoons of olive oil to the pan. When it is shimmering but not smoking, add the shaved beef, discarding the remaining marinade in the bowl. Cook for 2-3 minutes in the hot pan, stirring often until the beef is cooked through. Using tongs, pile the hot beef on top on the avocado and toast.
- In a second skillet, cook your eggs in the style you like best. We prefer over easy eggs. To do that, heat 1 tbsp of butter for each 2 eggs. (I cook eggs over easy 2 at a time to keep it manageable.) Crack eggs into the melted butter and cook until the whites are set, sprinkling salt and pepper on top. Flip the eggs and cook an additional 1 minutes. Sprinkling the backs with salt and pepper too. Using a spatula, lift the eggs and place on top of the shredded beef. (Poached eggs would be great here too!)
- Top with chopped parsley for serving. Serve with hot sauce or Sriracha. A simple fruit salad side makes this a perfect breakfast!