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Prime Rib and Eggs Avocado Toast

A delicious open-faced prime rib and eggs avocado toast topped with a sunny-side-up egg.
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Create an elegant brunch with this recipe combining thinly sliced prime rib, perfectly cooked eggs, and seasoned avocado on toasted bread.

Ingredients

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  • 2 slices sourdough bread
  • 1/2 ripe avocado
  • 1 teaspoon fresh lime juice
  • Pinch of salt
  • Pinch of black pepper
  • 4 ounces leftover prime rib, thinly sliced against the grain
  • 2 large eggs
  • 1 teaspoon butter or olive oil
  • Optional: Flaky sea salt for finishing
  • Optional: Red pepper flakes for heat

Instructions

  1. Prepare the toast: Lightly toast the sourdough bread until golden brown and crisp.
  2. Prepare the avocado spread: In a small bowl, mash the avocado with lime juice, salt, and pepper. Spread the mixture evenly over the two slices of toast.
  3. Reheat the prime rib: Place the thinly sliced prime rib in a small skillet over medium-low heat. Warm the meat gently for 1 to 2 minutes per side until heated through. Do not overcook. Set aside.
  4. Cook the eggs: Heat the butter or oil in a non-stick skillet over medium heat. Crack the eggs into the pan. Cook them to your preference; soft-fried eggs with runny yolks work well for this recipe.
  5. Assemble the toast: Layer the warmed prime rib slices over the avocado spread on each piece of toast.
  6. Top with eggs: Carefully place one cooked egg on top of the prime rib on each slice.
  7. Finish and serve: Sprinkle the finished toast with flaky sea salt and red pepper flakes, if desired. Serve immediately for a gourmet breakfast.

Notes

  • For the best flavor, ensure your prime rib is sliced very thin. This allows it to warm quickly without drying out.
  • Poached eggs are a good alternative to fried eggs if you prefer a cleaner presentation.
  • Use high-quality sourdough bread; its sturdy texture supports the rich toppings.

Nutrition

Find it online: https://cookingbyjade.com/prime-rib-and-eggs-avocado-toast/