Colorful toasts layered with ube, avocado, fresh veggies, and seeds for a vibrant vegetarian breakfast.
# Components:
→ Bread
01 - 4 slices sourdough or multigrain bread
→ Ube Layer
02 - 1/2 cup ube halaya (purple yam jam)
03 - 2 tablespoons cream cheese, softened
→ Avocado Layer
04 - 1 ripe avocado
05 - 1 teaspoon lemon juice
06 - Pinch of salt
07 - Pinch of black pepper
→ Garnishes & Extras
08 - 4 radishes, thinly sliced
09 - 1/4 cup pomegranate seeds
10 - 2 tablespoons microgreens or fresh herbs (such as cilantro or parsley)
11 - 1 tablespoon toasted sesame seeds
12 - Drizzle of extra virgin olive oil
# Directions:
01 - Toast the bread slices in a toaster or grill pan until golden and crisp.
02 - In a mixing bowl, blend ube halaya with softened cream cheese until the mixture is smooth and spreadable.
03 - In a separate bowl, mash the ripe avocado with lemon juice, salt, and black pepper until well combined.
04 - Evenly spread the ube mixture over two slices of toast and the mashed avocado over the other two slices.
05 - Top each toast with radish slices, pomegranate seeds, and microgreens or selected fresh herbs.
06 - Sprinkle toasted sesame seeds and lightly drizzle extra virgin olive oil over all toasts. Serve immediately for optimal freshness and texture.
