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!