A Millennials Guide To Avocado Toast | In The Kitchen With Saute + Rose
Thank u, next slice of toast
I’m sharing Stephen’s recipe for “mouth watering, swoon worthy, tastebuds are having a party, this is all I can currently think about” avocado toast. Confession: I don’t like calling this “toast”. It sounds mundane when this easy to make healthy breakfast (or snack, not gonna judge) is far from dull. I’ll have to admit, I never liked avocado toast before Stephen prepared his for me. I was that person who scoffed at the $12 avotoast on the menu. Sure, I’ve tried my fair share of avocado, tomato, among other exotic toasts and there was never that spark… that “aha” moment where I understood the craze or craved this recipe. Stephen’s recipe has COMPLETELY changed how I view toast.. slightly dramatic, I know but it’s true. The recipe he created (scroll down to see) encompasses what I never knew my tastebuds were missing. I swear Stephen is a tastebud wizard.
Thank you Stephen for sharing this delicious recipe!
2 cups of halved cherry tomatoes
1/2 of a small white onion, diced
4 or 5 fresh basil leaves
5 tablespoons balsamic vinegar
1 tablespoon sugar
1 cup fresh arugula
2 poached egg
two slices of toast
1 cup mayo (or greek yogurt)
juice of 1 lemon
a sprinkle of cayenne pepper
In a medium sauce pan over medium high heat, warm about a tablespoon of EVOO, add the diced onions and let them come to a translucent sweaty state (often how I feel after a workout). The onions should have a nice golden color, and smell sweet. Add the tomatoes, balsamic vinegar, hand ripped basil leaves, and sugar. Let the tomatoes come to a boil, reduce the heat to low and simmer for about 30 minutes. The jam should come together so nicely, and the sweet acidity of the tomatoes plays so well against the peppery arugula and rich egg yolk.
For the aioli, combine 1 cup of mayo (or greek yogurt), the juice of one lemon and a sprinkle of cayenne until you get a ranch dressing like consistency. Super easy!
Once your egg is poached, fried, or even scrambled and your bread is toasted (I toast in the oven for 10 minutes at 350 drizzled with olive oil), it's assembly time. Spread the aioli on your toast, add the tomato jam, top with arugula and an egg.
In the words of Ina Garten, "how easy is that"? What are your go-to brunch recipes?
Originally posted on Sauté +Rosé.com
meet the chef: Stephen Aaron
Stephen was born in New Mexico but grew up in Chicago. Food has always been central to his being. After falling more and more in love with food, he decided to embark on the adventure of sharing his passions with the world, and Sauté + Rosé was born. The combination of wit, recipes, drinks, and Stephen's unique view on life, translates into his food. Follow along to keep up with his latest creations.