Avocado Toast On Kitchen Sink Brown Bread

Artful Eating

https://www.cutoutandkeep.net/projects/avocado-toast-on-kitchen-sink-brown-bread • Posted by Black & White Publishing

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.

You will need

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

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Description

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.

Instructions

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. 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.