Nädala retsept: Loaded Avocado Toast with Crispy Shallots and Herbs

Chef PAUL LILLAKAS

Hands on time: 30 minutes

Total Time: 30 minutes

Serves: 4

Ingredients:

Toast:

2 cups thinly sliced shallots

canola oil for frying

4 slices dark rye bread

1 garlic clove

2 ripe avocados

sea salt

Hemp hearts

Sesame seeds

Dill sprigs

Torn parsley

Freshly cracked black pepper Sprouts (such as radish, kale or arugula)

Optional Toppings:

Smoked Salmon (under avocado)

Crispy Bacon or Prosciutto

Sunny-side up egg

In deep frying pan or pot over medium high, heat 1 1/2 inchs of canola oil to 325F. Add sliced shallots and cook, stirring occasionally, until golden in colour, about 10 minutes. (Tip: shallots will turn from golden brown to burnt easily – keep a close eye.) Transfer to paper towel-lined sheet pan to drain. Sprinkle with sea salt. Let cool completely.

Toast rye bread and immediately rub lightly with garlic clove. Top each slice with sliced avocado, sprinkle with salt, hemp hearts, sesame seeds and torn herbs. Top with freshly cracked black pepper, fried shallots and sprouts.