Avocado Toast On Kitchen Sink Brown Bread

Artful Eating

Posted by Black & White Publishing

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TUESDAY BREAKFAST

This dish sums up everything I advocate about home cooking: it’s
simple, delicious, quick to make, has few ingredients, you can jazz it up with whatever takes your fancy so there are limitless variations, it’s filling, so good for you, it’s colourful, it works for breakfast, brunch, lunch or tea, it’s gorgeous to look at, and any guest would be delighted to eat it.

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You Will Need (16 things)

  • KITCHEN-SINK BROWN BREAD

  • 300 g Wholewheat Flour (if you prefer, you can use a mix of plain and wholewheat)
  • 100 g Ground Flaxseed or linseed
  • 100 g Oats
  • 70 g Seeds of your choosing (I use a combination of sunflower, chia, pine nuts and linseeds)
  • 1 tbsp Of Baking Soda or powder
  • Sea Salt flakes
  • 500 ml Buttermilk
  • 1 tbsp Of Honey or maple syrup

  • AVOCADO TOAST

  • 1 Avocado
  • Squeeze of Lemon Juice
  • Sea Salt flakes
  • 2 Slices kitchen-sink brown Bread (see above)
  • 2 Poached Eggs
  • Optional extra: garnish with some Chilli Flakes and a drizzle of olive oil

Steps (2 steps, 5 minutes)

  1. 1

    KITCHEN-SINK BROWN BREAD
    (PREP TIME 5 MINUTES, COOKING TIME 40 MINUTES)

    This is a pantry staple, as it’s great for breakfast, but it also makes a
    delicious foundation for any type of lunch you fancy: poached egg and avocado, garlic and tomatoes,
    wild smoked salmon and butter
    with a squeeze of lemon. Let your
    imagination run wild! What’s also
    great about this bread is that I fill
    it with nuts, seeds, ground linseeds
    and oats, so it’s full of goodness.

    Preheat the oven to 200ÅãC/180ÅãC
    fan/gas 6.

    Mix together the dry ingredients
    with a spoon.

    Slowly add the buttermilk, mixing
    as you go. Depending on the types
    of seeds you use, you will need
    less or more milk. The key is to
    bind the ingredients so that they
    hold together in a sticky wett-ish
    lump.

    Dust flour on a baking tray and
    put the mixture in the middle of
    the tray, or use a lightly greased
    loaf tin.

    Let it cook for approximately
    40 minutes, depending on your
    oven. You’ll know it’s ready when
    you stick a knife in it and the
    knife comes out clean, and when
    you knock on the base it sounds
    hollow.

    Leave to cool on a wire rack for 10
    to 15 minutes.

  2. 2

    AVOCADO TOAST
    (PREP TIME 5 MINUTES, APPROX. 2 SERVINGS)

    Cut the avocado in half, remove
    the pit and scoop the flesh into a
    bowl.

    Add the lemon juice and sea salt,
    to taste (or not, the avocado is
    indeed perfect on its own).

    Mash the ingredients together
    with a fork, keeping the texture
    chunky.

    Spread half the mash onto each
    piece of toasted kitchen-sink
    brown bread.

    Top with a poached egg.