Beef. It’s not just for dinner. Enjoy this lean cut of beef at breakfast to help fuel you throughout the day!
I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
Starting the day off with a balanced breakfast—a combination of complex carbohydrates, protein, and healthy fats—supports healthy metabolism and can help reduce over-snacking between breakfast and lunch. That means lean protein, such as lean cuts of beef, certainly have a place on the breakfast table!
Do you glance in the meat case at the grocery and wonder what the difference is between round roast, rump roast, eye round, and all the other similarly named cuts, then just walk away confused?
Well, the confusion ends today. I discovered the super helpful Interactive Butcher Counter tool on the Beef Checkoff website a while ago and refer to it often. This interactive tool can answer any questions you have about preparing a specific cut so you can cook confidently with beef! It’s a total game-changer, I swear.
For this recipe, I chose an eye of round roast because it’s a cut that I don’t have much experience using, and I wanted to try something new. The eye of round roast is a lean and affordable beef option that is best prepared in the oven. A 3-ounce portion has 144 calories, 4 grams of fat, 25 grams of protein (!), and is a source of zinc, iron, and vitamin B12.
One of the great things about this recipe is the beef can be prepared one or two days ahead and then sliced as needed for this recipe. The Herb-Crusted Beef Roast is delicious all on its own and is also great sliced and served on top of a warm spinach salad.
In the spirit of tomato season, I topped my toast with pan-seared tomatoes (thanks for the garden tomatoes, Ma!). Beef + tomatoes = always a winning combination.
Medium-rare doneness is completely safe for this cut of beef, but if you like yours less rare, cook to an internal temperature of 140°F then cover with aluminum foil to rest for 15-20 minutes. 
Enjoy more of the nutritional benefits of beef with this simple recipe that can be served at breakfast, lunch, or dinner!
Seared Tomato & Breakfast Toast
Ingredients
- 4-1 ounce slices cooked Herb-Crusted Beef Roast (see recipe below)
- 2 slices sourdough bread or other hearty crusty bread
- 2 teaspoons olive oil + 1 teaspoon divided
- 1 garlic clove
- 4 tomato slices cut 1/2" thick
- 2 large eggs
- 2 tablespoons salsa verde
For Herb-Crusted Beef Roast
- 2 pounds beef eye round roast
- 2 tablespoons + 1 tablespoon coconut oil or olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Instructions
- 1. Toast bread to a light golden brown. Using 1 teaspoon of the olive oil, brush oil into toast. Rub garlic clove on toast.
- 2. In a large skillet, add remaining two teaspoons of olive oil and heat over medium heat. Once hot, add tomato slices. Sear tomatoes until slightly charred, about 5 minutes, flipping over with a fork halfway through cooking. Remove from skillet and set aside.
- 3. In the same skillet, reheat sliced beef roast over medium heat for 1 minute on each side. Remove from pan and place two slices of beef on each piece of toast. Place two tomato slices on top of beef.
- 4. There should be enough leftover juices from the beef in the skillet to cook the eggs, but if not, lightly coat pan with cooking spray, then cook eggs as desired (I prefer an over-easy egg for a runny yolk, but it's up to you!).
- 5. Top each toast with an egg and add salsa verde if desired. Serve immediately.
To prepare Herb-Crusted Beef Roast:
- 1. Season beef generously with salt and pepper. Cover and refrigerate for at least 8 hours or overnight.
- 2. Preheat oven to 325°F. Place a rack inside a shallow roasting pan or on a baking sheet.
- 3. Combine 2 tablespoons of coconut oil, garlic, and spices in a small bowl. Rub seasoned oil into all sides of the beef.
- 4. Heat the remaining 1 tablespoon of coconut oil in a large skillet over medium-high heat. Carefully place seasoned beef into skillet and sear on each side for 1 minute. Place beef on rack inside roasting pan and then place pan on the middle oven rack. If you have an oven-safe meat thermometer, insert it so the tip of the thermometer is centered in the thickest part of the meat.
- 5. Roast the beef for approximately 30 minutes per pound of beef or until an internal temperature of 135°F is reached for medium rare beef to 140°F for medium doneness. 6. Remove roast from oven and loosely cover with aluminum foil. Allow to sit for 15-20 minutes before slicing to desired thickness.
Nutrition
