Experimenting with my newly acquired skills, sourdough is surely the flavour of my kitchen this month. Add to it dollops of smashed Avocado, a garnish of micro greens…..layered on a slim bed of Pesto and voila you have a mouthwatering breakfast with an abundance of health packed into it!!!
Avocado, also known as a superfood is loaded with healthy fats for a healthy heart, high fibre… which keeps you full for longer aiding weight loss & enhanced metabolic health…apart from its various other nutrients. A creamy, rich fatty texture makes it easy to blend with other ingredients rolling out dozens of recipe options for you. An amazing fact: Known to have originated in Southern Mexico it is interesting to note that its global consumption has gone up manifold in the last couple of decades.
An array of gourmet recipes using this wonder fruit occurred to me during my visit to Kitchen Garden by Suzette in Mumbai. Similarly, even though the Italian Pesto has been catering to a select palate of connoisseurs, it worked like magic in this simple to assemble..no fumes recipe. Ironically Pesto has long been one my favorites sauces because of its
the characteristic flavour and ability to transcend any dish to a higher realm altogether….. Egg lovers can add poached or scrambled on the top …a sure shot delight!
Please don’t get disheartened in case Sourdough isn’t available near you…as this recipe works perfectly with any regular crusted bread as well!!!
Looking for options ….Please feel free to contact me for a lil mix and match of ingredients and relish the diversity as it amazes you!!!
| Course | Breakfast/ Snack |
| Servings | 2 persons (makes 4 toasts) |
| Prep time | 10 min. |
| Cook time | 5 minutes |
Ingredients for Basil Pesto (makes 1 cup)
|
|
| 3 cup | Fresh Basil leaves |
| 5-6 cloves | Garlic |
| ½ cup | Toasted pine nuts or toasted walnuts |
| 1/3 cup | Freshly grated parmesan cheese |
| Salt to taste | |
| Pepper to taste | |
Ingredients for Smashed Avocado |
|
| 2 nos. | Avocados |
| 2 tbsp | Olive oil |
| 1 cup | Juice of lemon, zest of 1 lemon (Indian sized lemon) |
| Salt to taste | |
| Pepper to taste | |
Ingredients for the Toast |
|
| 4 nos. | Sourdough bread slices |
| 4 nos. | Sundried tomatoes, finely chopped |
| A handful | Microgreens for garnish. |
| Salt to taste | |
| Pepper to taste | |
Instructions for Basil Pesto |
|
| 1. | Add all ingredients of the Pesto to a food processor and blend into a smooth paste. Do not add any water. If it is thick add a little olive oil and continue to blend. |
| 2. | Put to use immediately or store in an airtight container in the refrigerator |
Instructions for Smashed Avocado |
|
| 1. | Cut the ripe avocado into 2 halves, scoop out the green pulp and smash with a fork coarsely. (You could chop a few pieces and smash the other remaining pulp) |
| 2. | Add lemon juice immediately on it so that it doesn’t oxidize. |
| 3. | Add in the zest, olive oil, salt & pepper and mix well. |
Instructions to serve |
|
| 1. | Toast the sourdough slices in a toaster or grill pan. |
| 2. | Drizzle olive oil on the toasted slices. |
| 3. | Spread about 1 tsp of pesto on the toast. |
| 4. | On top of the pesto add about 2 tbsp of the smashed avocado. |
| 5. | Over the avocados add 1 tsp of chopped sun-dried tomatoes |
| 6. | Season the toast with salt and pepper if required. Garnish with micro greens and drizzle a little olive oil on top. |
Serve immediately.
Note:-
1. The pesto recipe mentioned here makes 1 cup which can be stored for future use.
2. You could also add crumbled feta on top of sundried tomatoes if you please to do so.
3. Always choose the ripe, green ready to eat avocados for this recipe.
