In the Kitchen with Chicbusymom: Open Faced Short Rib Toast

I love a good semi-homemade meal-it saves me time and makes my life that much more simple. That being said, the other night my husband took me to American Cut restaurant in Tribeca. I did what I do best and quickly ordered the Braised Short Ribs. What came to the table was the most elephant-sized short rib I've ever seen. I clearly had to take some home.

This morning however, I wanted avocado toast (my latest obsession) and then the light bulb went off. Why not put my braised short rib on my avocado toast. Then I thought I needed to add something healthy and alas my spinach and egg scramble. Here's the photo of how it turned out (and yes, it was delicious). As far as the recipe goes, I think you will only need the breakdown for the Avocado Mash which I have included below. The rest you can get from the photo.

On the bottom was a piece of Multigrain dry toast, the warmed short rib (can be swapped for any meat you have in the house) was pulled apart and layered, the spinach and egg scramble (one egg with chopped spinach scrambled in) was added next, lastly I topped it off with my avocado mash. Yep, I tried not to lick my plate.

Avocado Mash:
1 half of lemon
1 dash of olive oil (optional)
Red pepper flakes to taste
Salt & pepper to taste

Mash all ingredients together until well blended. Here are some other snaps of yummy avocado toast I found on Pinterest.

Topped with Goat Cheese

With a simple Scrambled Egg

With Heirloom Tomato and Balsamic Drizzle

Wrapped in bacon with a spreadable white cream cheese

With a Caprese mix and an Over Easy Egg