It seems like over the last few years brunch isn't just an amalgamation of breakfast and lunch. It is an entirely new category of foods that are either sweet and savory and always enjoyed with friends.
At the center of this "movement" is the avocado. It's almost cult following has launched it from mere accoutrement to superstar of the plate. Known for it's mild flavor that pairs well with a variety of other flavors it's also super healthy! They actually contain more potassium than banana's and are packed with heart healthy monounsaturated fatty acids like the oleic acid that linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. Aside from the health benefits, it really just tastes great!
My favorite brunch dish, either at a restaurant or at home is avocado toast, or as I like to call it, "YAS toast" Yolk, Avocado, Spice toast. It pairs just as perfectly with a mimosa as it does with a cup of coffee. For my veggie friends, just take the egg off and it's just as delicious. I have it both ways depending on my *mood* that day!
Here's what you need:
- white onion
- one garlic clove
- red pepper flakes
- bread (you can use whatever you have on hand, but I love using flat bread)
Dice the onion, chop the jalapeño, mince some cilantro and garlic and throw them into a bowl with salt and pepper to taste! Scoop out half of one avocado (reserving the other half for a rose) and add to the bowl! Mix with the juice of one lime and you're ready with the base of your YAS toast. (that's also my go-to guac recipe - your welcome). To really let the flavors come together, I let the guac sit for about 20 minutes at room temperature.
While the guac is patiently waiting to be used, I start the avo-rose:
- Cut avocado in half and peel off the skin. Lay one half of the avocado, cut side down, and slice the avocado thinly. You want the slices to be quite thin so that they’re easier to shape. If you want a smaller rose, you’ll only want to use 1/2 of the slices. Use all the slices if you want a large flower.
- Fan out avocado slices so that they form a long line with the slices overlapping each other. I usually remove the small slices from the ends because they are difficult to shape. Starting from one end, curl avocado slices toward the center. Continue curling the avocado slices until you get a rose.
Once the rose is done, I toast my bread and start my eggs. You can definitely poach your eggs, but I love a good fried egg on toast. Something about the crispy ends of the egg whites and the yolk spilling everywhere make such a satisfying experience. For my veggie friends, leave out the egg! So easy!
Next, top the toasted bread with the guac, placing the rose on one side and the egg on the other! For my veggie friends, leave off the egg! Sprinkle with feta, red pepper flakes, and thinly sliced radishes! For a finishing touch, arrange the cilantro leaves and enjoy!