We recently decided to restart breakfast service at the restaurant so we did a couple of tastings to see what exactly we would put on the menu. Over the past few years we have seen the rise of the avocado toast everywhere from restaurants to hipster coffee shops. The trick is to find your own unique version and run with it. Because we are a California brasserie, I decided to use a kale pesto. For the bread, we chose to use brioche toasted and seasoned with the pesto. Then topped with a fresh ripe avocado, sliced and seasoned simply with sea salt, pepper and lime juice. Next, a perfectly poached egg with a beautiful rich liquid gold center. The whole thing is finished off with a roasted chili oil and pumpkin seeds. The only challenge now is to go to work everyday and try not to make this my daily breakfast. The avocado makes it healthy, right?
Crafted Creations 