• 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.