Description
The perfect avocado toast: smashed avocado on sourdough bread with charred corn, feta, pickled red onions and microgreens! Add some protein by way of an egg for a full breakfast.
Ingredients
Scale
- 2 slices sourdough bread, cut into 1/2-inch-thick slices on the diagonal
- 2 ripe avocados
- 1 lemon
- 1/4 cup Sticky Tomato Jam
- 1/2 cup cherry tomatoes, quartered
- Quick Pickled Red Onions
- 1/2 cup frozen corn kernels or 1 corn on the cob
- Small piece of feta cheese
- Handful of any flavor microgreens
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Sliced cucumbers, optional
- 2 eggs, scrambled, fried or poached, if desired
Instructions
- Toast the sourdough slices to your desired doneness. Place on two plates.
- Cut the avocado in half and remove the flesh, discarding the pit in the center. Mash the avocado in a small bowl, adding the juice of 1/2 a lemon and seasoning with salt and pepper to taste. Set aside.
- In another small bowl, combine the juice of the remaining 1/2 lemon and the Tomato Jam, stirring to loosen the jam. Add the cherry tomatoes, mix to coat and season with salt and pepper to taste. Set aside.
- In a medium skillet, heat a drizzle of olive oil over high heat. Add the corn kernels and cook for 2 to 3 minutes to warm through; try to get some char on the kernels. Alternatively, if corn is in season, char the corn in the skillet until the kernels are softened. Cut the kernels off the cob. Keep the corn warm in a bowl covered with foil, reheating in the microwave for a few second if needed.
- To assemble, spread the mashed avocado on each piece of toast. Spread the tomato jam down the center of the avocado. Sprinkle the corn and crumble the feta on top. Place the pickled red onions in the center and add a handful of microgreens to each toast. Sprinkle with salt and pepper and drizzle with a little olive oil, if desired. Add the cucumbers and an egg, cooked however you like, on the side if desired.
- Category: Breakfast, Vegetarian