BY SHARLENE TAN
he start of a new year is the best time to introduce healthier options to customers because they’re probably looking to get back in shape after feasting over the holidays. My idea? Avocado toast, which has been a popular breakfast menu item in other countries. During a recent trip to San Francisco, I visited a neighborhood café that was popular among locals for their hearty breakfast fare. As I walked to the counter to order, every table I passed had avocado toast, so I couldn’t resist getting one for myself. A few bites into my order, and I was hooked! There was something DERXW WKH FUHDPLQHVV RI WKH PDVKHG DYRFDGR DQG WKH ZDUP IULHG HJJ RQ WRS WKDW PDGH LW D FRPIRUWLQJ FKRLFH IRU P\ ¿UVW PHDO RI WKH GD\ ,Q WKLV dish, I played with that basic avocado toast recipe I tried and loaded it with a few more toppings. Give it a try and start your day right!
BREAKFAST AVOCADO TOAST
Serves 2 Prep Time 10 minutes
freshly ground black pepper
flesh from 1 avocado, mashed 1 tablespoon olive oil 1 teaspoon lemon juice Ã> Ì > ` V y> ià 2 whole-grain bread slices, toasted 2 fried eggs chopped parsley leaves
1 Mash avocado with olive oil, lemon juice, Ã> Ì] > ` V y> ið 2 Spread avocado mixture on toast and top with egg. 3 Garnish with parsley and black pepper.
MEXICAN CORN AND AVOCADO TOAST
PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP STYLING: PAULYNN CHANG AFABLE.
Serves 2 Prep Time 15 minutes
FOR THE MEXICAN CORN
1 ear sweet corn, grilled, kernels removed, and cooled 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 teaspoon Cajun seasoning salt and pepper
ABOUT THE COLUMNIST
A food stylist by profession and one of the brains behind The Clubhouse in Robinsons Magnolia, Sharlene Tan spends most of her time testing and tasting recipes, dining out, teaching friends how to cook, and styling food for the camera. Visit her website at www.sharlenetan. com or follow her on Instagram @theshartan.
flesh from 1 avocado, sliced thinly 2 whole-grain bread slices, toasted juice from ½ lime salt and freshly ground black pepper
www.yummy.ph
21
January 2017
¼ cup crumbled feta cheese pinch of smoked paprika Ó Ì>L ië à w i Þ chopped fresh cilantro lime wedges, to serve 1 Make the Mexican corn: Combine all ingredients in a bowl. Set aside. 2 Divide avocado slices between bread slices. Drizzle lime juice and sprinkle salt and pepper on top. 3 Top each with Mexican corn and feta cheese. Garnish with paprika and cilantro. Serve with lime wedges.
