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


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.

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