Brunch Toast
Whether it’s brunch, breakfast or lunch you can’t beat this tartine. A perfect balance of sweet & savoury, inspired by our Maple Ginger & Rhubarb Flavouring Kit. Smashed avocado smeared on the crispiest rustic toast. Layers of arugula tossed with pickled rhubarb drizzled in maple ginger vinaigrette, topped with a jammy egg and seasoned with crispy garlic pistachio crumble. Add a layer of prosciutto (optional). Just remember to keep layering the flavours.
Flavouring Components
1 Maple Ginger Vinaigrette
2 Pickled Rhubarb & Onion
3 Crispy Garlic & Pistachio Crumble
Toast Components
1/4 avocado per person
lime juice, just a squirt
rustic bread
olive oil to brush the bread with
S&P
arugula blend
basil 1/2 sprig
chives 3 stems
tomato slices (optional)
shaved jalapeno (optional)
1 egg per person
PREPARATION
Toast the rustic bread Preheat the oven to 350F. Cut bread into 1” slices. Place the bread on a baking pan. Brush the bread slices with olive oil, season with S&P, toast 5-10 minutes, or until golden brown.
Smash the avocado Cut into 1/4’s, mash in a bowl with a fork, season with S&P, add a squirt of lime juice. Smear the avocado over the crispy rustic bread.
Toss spinach -arugula blend with Pickled Rhubarb & Onion (Flavouring Component 2), chives & torn basil. Drizzle with Maple Ginger Vinaigrette (Flavouring Component 1) place over smashed avocado.
Soft boiled egg: place over the greens, sprinkle the Garlic-Pistachio-Crumble (Flavouring Component 3) over yolk centres
TIP: Timing for soft boiled eggs. Bring a pot of water to a boil, place eggs gently into the water. Set a timer, for 8 minutes. For a jammier egg boil for 6 1/2 minutes. Immerse eggs into cold water for 2 1/2 minutes to set. Roll eggs on hard surface, peel.
