Toast To A Better Morning With California Avocados

Sunday, March 1, 2015

Toast To A Better Morning Withh California Avocados (NAPSA)—There’s no better way to start off your morning than with avocado toast for breakfast. California avocados are your nutrition powerhouse breakfast choice, with nearly 20 vitamins, minerals and phytonutrients, and 50 calories per serving (1/5 of a medium avocado). The sky is the lip-smacking limit for avocado toast, with end- less mouthwatering recipes to surprise and delight each and every morning. For quick and simply delicious, try whole wheat bread topped with mashed avocado and a pinch of salt. For an extra special breakfast in bed, top with your favorite fresh ingredients and add eggsor prosciutto. Avocado toast has become a hugely popular breakfast item, and chefs and bloggers from around the country have created their own unique avocado toasts with their favorite ingredients, including San Francisco-based chef Maxine Siu of Plow restaurant. “As a chef in California, I love to celebrate local ingredients and flavors, and for me, California avocado toast is a dish that epitomizes fresh, easy and delicious— and as a bonus, is infinitely customizable for any snack or meal,” said chef Siu, who shares her deli- cious recipe for California Avocado Toast with Pickled Red Onions, Egg and Espelette Pepper. on top of toasted bread and sprinkle lightly with another light pinch of koshersalt. 4, Top with pickled red onions and onesoftly poached egg. 5.Sprinkle the egg with Espelette pepper. Pickled Red Onions Yields: 1 cup California avocado, sweet pickled onions and a luscious poached egg on toast makefor a perfect breakfast. California Avocado Toast with Pickled Red Onions, Egg and Espelette Pepper Ingredients: 1 slice 4”-thick country bread % tsp. extra virgin olive oil Koshersalt, to taste 4 ripe, Fresh California Avocado, seeded, peeled andthinly sliced 1 Thsp. pickled red onions (see make-ahead recipe below) 1 egg, softly poached Espelette pepper, to taste Instructions: 1.Drizzle sliced bread with virgin olive oil. Toast on a flat top, nonstick frying pan or griddle until golden brown. 2.Sprinkle toasted bread very lightly with koshersalt. 3.Place the avocado slices Ingredients: % cup champagne vinegar % cup water 1 % 1 1 1 Thsp. sugar tsp. koshersalt bay leaf chile de arbol red onion, thinly sliced Instructions: 1. Bring to a boil the champagne vinegar, water, sugar, kosher salt, bay leaf and chili de arbol. 2. Pour the hot liquid over the onion slices. Let sit for an hourbefore serving. 3. The onions can be stored for up to one week. Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. For more California avocado breakfast ideas, visit www.califor niaavocado.com/avocados-forbreakfast.

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