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?
-
Pages
-
Archives
- December 2020
- May 2019
- April 2019
- March 2019
- February 2019
- March 2018
- February 2018
- January 2018
- August 2017
- May 2017
- March 2017
- February 2017
- February 2016
- January 2016
- August 2015
- April 2015
- February 2015
- January 2015
- October 2014
- February 2014
- January 2014
- October 2013
- September 2013
- August 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
-
Categories
- Big Move (1)
- Breakfast (1)
- Dessert (17)
- Donut (2)
- Fruits/Vegetables (3)
- Life (2)
- Main Dishes (Plats) (5)
- Mushrooms (1)
- New Restaurant (1)
- Paris (2)
- Sauces (5)
- Starters (Entrées) (2)
- Uncategorized (5)