If breakfast isn’t already your favorite meal of the day, maybe this recipe from Hay Adams Hotel will change your mind!
Avocado Tartine with Pickled Cauliflower
For tartine:
4 slice whole grain bread, toasted (1.5 oz)
2 (Haas) avocados
1 vine tomato
4 large egg
1 lime
1 oz of Italian parsley
kosher salt and black pepper to taste
¼ of cauliflower,
¼ of purple cauliflower (optional)
For pickling liquid:
2 ½ cups of distilled vinegar
3 cups of water
5 tablespoon of kosher salt
1 teaspoon of yellow mustard seed
½ teaspoon of hot pepper flakes
Tartine:
Mash the avocado in a small bowl with lime and season with salt and pepper.
Diced tomato, chop parsley then add on to the avocado
Poached egg:
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 2 teaspoons white vinegar and bring to a simmer over medium heat.
Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.
Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
Pickled cauliflower:
Bring pickling-liquid all your ingredients to boil in a saucepan over moderate heat
Stir until is dissolved, then add your cauliflower fleuret
Remove from the stove, then leave it to cool.
