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Avocado Toasts

February 13, 2016


I was at a recent brunch and tried an entrée I usually overlook. Avocado Toast. Sure I like avocados, but this idea just seemed too simple or potentially bland. Wrong.  A trendy Chicago restaurant, Bar Sienna, boasts it’s their number one brunch order. Sold. A simple concept recipe with endless possibilities. The basic idea is to grab a ripe avocado, a piece of multi-grain toast and make it your own. I mashed up the avocado and spiced it up with salt and pepper and a squeeze of lemon juice. I then layered tomato, a few slices of radish and topped with a poached egg sprinkled with paprika. (A drizzle of balsamic glaze would be nice). I set the toast on a bed of greens drizzled with olive oil and salt and pepper. This is a great idea for a crowd. Speaking of crowds…as I watched order after order come out of the kitchen, I was curious how they keep making all those poached eggs. I have heard of poaching eggs days before use but was a bit skeptical that this technique would really work. Well, once again…wrong. I made the eggs the day before and reheated them in simmering water until they were warm. Genius. I now have visions of Mother’s Day brunch making Eggs Benedict for 12. I love this idea.



3 Comments leave one →
  1. February 14, 2016 10:39 am

    made this for Valentine’s day breakfast. EXCELLENT! whole family loved it. Tina- you are a genius and chef like no other.

    • shreddedsprout permalink*
      February 14, 2016 10:42 am

      Kathy you are too funny!! Thanks.

  2. Jan permalink
    February 24, 2016 6:41 pm

    that looks delicious!

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