Avocado Toast Breakfast Salad Bowl

A Jerry James Stone Recipe

Ingredients
  

  • 2 large eggs
  • 5 oz spring salad mix
  • 4 radishes, chopped
  • 2 persian cucumbers, chopped
  • 8 oz heirloom cherry tomatoes
  • 1 green onion, chopped
  • ¼ cup chopped cilantro
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 avocado, ripe but firm
  • 2 pieces toast
Jump to instructions
Yields 2
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Instructions

  • Carefully add 2 eggs to a saucepan, covered by at least 1 inch of water. I always make a few hard boiled eggs at a time.
  • Bring the water to a boil, cover, and remove from heat. Let stand for 15 minutes then place them in ice water.
  • Add 5 ounces of salad mix to a bowl with 4 radishes, 2 persian cucumbers, 8 ounces cherry tomatoes, 1 green onion, ¼ cup cilantro, 1 tablespoon olive oil, and salt and pepper to taste.
  • Toss until everything is evenly coated in the oil.
  • Divide the salad between 2 bowls for serving.
  • Make the avocado roses: Half and pit the avocados. Peel off the skin of one half, and cut the flesh into thin strips width-wise. Take half of the avocado half, and set the other to the side. Stretch out the slices such that they make a long strip. Then carefully roll one end inward until it is all rolled up. It should look like a rosebud. You can press the avocado slices down a bit from the top to make it look like an opened rose. Repeat for all the avocados. You should have 8 roses.
  • Cut the crust off of 2 pieces of toast and cut the slices into 4 equal parts. Place an avocado rose on each piece of toast. Again, you should have a total of 8 mini avocado toasts with avocado roses on them.
  • Add 4 of the avocado rose toasts to each salad. Peel and half the eggs, adding an egg to each salad. Salt and pepper to taste.
  • Enjoy!
    Avocado Toast Breakfast Salad Bowl