It's one of the all time classics and you can't go wrong with the flavours but it's also hard to make it look pretty and refined. This is my attempt of it and I loved the addition of beetroot powder for that extra touch of earthy sweetness in the sour dough and on the plate. It also provided a rather dramatic canvas for the humble avocado toast and made it into a pretty start for my Sunday. Hope it will give you a great start to your day as well if you do decide to make this.
Difficulty: Easy
Time: 45 minutes
Serves: 2
Ingredients
Avocado Mousse
- 1 ripe hass avocado roughly chopped
- 5 tbsp ponzu dressing
- 1 tbsp good quality mayonnaise
- salt
Tomato and Radish Salad
- handful of colourful cherry tomatoes sliced
- 1 red radish thinly sliced
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- salt
Beetroot Sour Dough
- add 10g of beetroot powder to your favourite sour dough recipe, or use normal sour dough bread
- olive oil for toasting
Garnish
- red vein sorrel leaves
- beetroot powder
Method
1. Cook 2 eggs in a sous vide bath at 63 degrees over 45 minutes.
2. Brush the sour dough with olive oil and toast on a pan until golden and crispy. Set aside.
3. Make the avocado mousse by putting the chopped avocado, ponzu sauce, mayonnaise and salt to taste in a food processor and blitz until smooth. Put it into a piping bag.
4. Dress the sliced tomatoes and radish with salt, vinegar and oil.
5. Place the sour dough toast on the plate, dust some beetroot powder. Pipe the avocado mousse on the toast, topped with sliced tomatoes, radish and red vein sorrel leaves. Careful break the 63 degree egg and discard the excess lose white. Place it on the plate next to the toast and top with additional beetroot powder. Enjoy!