Steak and Egg Avocado “Toast”

Steak and Egg Avocado “Toast”

Steak and Egg Avocado “Toast” with Asparagus


  • 8 oz beef tenderloin steak
  • 6 eggs
  • 2 tablespoons “Beef/Pork Seasoning”
  • 2 tablespoons melted coconut oil, divided
  • 1 bunch asparagus
  • 1 avocado
  • parsley, for garnish
  • 6 paleo friendly crackers


  1. Season tenderloin with “Beef/Pork Seasoning”. Set aside.
  2. Scramble eggs in a pan with half the coconut oil.
  3. While eggs are cooking, blanch your asparagus and set aside. Slice your avocado in half, and reserve.
  4. Add the remaining coconut oil to new pan and cook steak to your liking. Remove and slice.
  5. Top toast with eggs, steak, avocado, and asparagus.
  6. Top with parsley.