Ying made me a delicious breakfast to start off the year right.
The dish consisted of 3 separate crostini's along with a kale salad.
1. The first was a chicken apple sausage with melted gruyere and whole grain mustard.
2. The second was a Mexican inspired crostini with an avocado mousse and farm fresh tomato and onions that were soaked in water to take off the bite and finished off with some smoked paprika/ salt and pepper to taste.
3. kale salad topped with an overeasy egg.
2. The second was a Mexican inspired crostini with an avocado mousse and farm fresh tomato and onions that were soaked in water to take off the bite and finished off with some smoked paprika/ salt and pepper to taste.
3. kale salad topped with an overeasy egg.
Avocado mousse - whipped with a blender and a squeeze of lime juice until creamy. It was then flavored with chopped jalapenos and salt and pepper and blended in. The ratio is half a lime to 1 avocado.
FYI be careful when whipping avocado with open top as someone might just make a mistake and get avocado over the entire kitchen including the walls, the floor, the refrigerator, her cheeks and my face, and the stove. It sucked fyi.
FYI be careful when whipping avocado with open top as someone might just make a mistake and get avocado over the entire kitchen including the walls, the floor, the refrigerator, her cheeks and my face, and the stove. It sucked fyi.
Kale salad - Organic baby kale from Costco. Dressing was made from lime juice olive oil salt and pepper to taste and half a clove of minced garlic.
It was delicious and a great way to start off the year. TTT approved.
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