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Brunch for Two

May 10, 2013

We’ve already shared our idea of the perfect brunch look, and now Chef Jane gives us the perfect brunch recipe, just in time for Mother’s Day. So go ahead and wow mom with your style and your culinary skills…then insist you got both from her.

Avocado and Smoked Salmon Toast

Serves 2

Brunches are the best! This little dish seemed perfect for a Mother’s Day brunch. It’s substantial enough, but it still feels lighter and a little more feminine than some other brunch choices. It’s incredibly simple, but it’ll make people happy.

Amongst other things, I’d serve it with a beautiful cocktail filled with pink fruits (think watermelon, raspberries, and pomegranates). Add crushed ice, soda water, freshly squeezed orange, and some tequila.

For the avocado mix:

1 avocado, roughly chopped

½ clove of garlic, finely minced

2 TBSP finely diced red onion

Red chili (use as much as you like, just give it a little taste before you add), finely sliced

1 lime

Agave nectar

Small handful of chopped cilantro

Very small handful of chopped basil

Sea salt

Freshly ground black pepper

Put all of the above in a bowl, and crush + work together with the back of a fork. Check the seasoning. Make sure you’re balanced with this: Salty, sweet, sour and a little heat. You want this to have a lot of flavor, so that it holds up against the other ingredients.

Smoked Salmon, about 2-3 ounces per person is great

Bread, sliced and toasted (you can choose any bread you like for this of course)

A fried egg

A little handful of cilantro and basil leaves to garnish

To assemble:

Spread the avocado liberally on the toasted bread, top with the salmon, and the egg, along with some fresh herbs, and serve with a little wedge of lime. Enjoy!

P.S. If she likes Jane’s Avocado and Smoked Salmon Toast, she’ll love her book, which comes out on Tuesday!




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