Crisp toasts topped with ube, avocado, and fresh garnishes for a bright, savory breakfast treat.
# 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 salt
07 - Pinch 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 - Extra virgin olive oil for drizzling
# Directions:
01 - Toast the bread slices in a toaster or grill pan until golden and crisp.
02 - In a mixing bowl, thoroughly blend the ube halaya with softened cream cheese to achieve a smooth, spreadable consistency.
03 - In a separate bowl, mash the ripe avocado with lemon juice, a pinch of salt, and black pepper until creamy.
04 - Evenly spread the prepared ube mixture onto two slices of toast and the mashed avocado onto the remaining two slices.
05 - Top each toast with sliced radishes, pomegranate seeds, and microgreens or fresh herbs.
06 - Sprinkle all toasts with toasted sesame seeds and lightly drizzle with extra virgin olive oil. Serve immediately to maintain optimal texture and freshness.
