With the help of our friends over at All Green & their sunflower microgreens, we were able to add a special ingredient to our avocado toast. These greens are deliciously fresh & add a crunch to each bite! Throw those bad boys on just about anything, or even eat them on their own. You won't be disappointed!
Yields: 6 servings
Prep time: 15 minutes
Cook time: 1 hour
For the Soda Bread (click the link!)
½ cup oats
1 ½ cups whole wheat pastry flour
¼ cup sugar
¾ teaspoon baking soda
1 teaspoon salt
1 tablespoon caraway seeds
¾ cup buttermilk
For the Avocado Toast:
Avocado
Eggs
Cherry tomatoes
Microgreens
Salt
Pepper
Process
Preheat oven to 375 degrees.
Put oats in a food processor and pulse until finely ground.
Pour the oats into a bowl along with flour, sugar, baking soda, salt, and caraway seeds. Stir well to combine.
Pour buttermilk in and stir until just combined.
Shape the dough into a 6 inch round and place on a baking sheet.
Place in the oven and bake for 30-40 minutes or until golden brown. Tap the bread for a hollow but firm sound, this is when the bread is done. Set aside to cool before assembling the crostini. Make sure to keep the oven on for the rest of the recipe if preparing this the same day
In a small bowl, combine the butter, chives, and horseradish. Mix to combine.
Once the bread is cool, slice into ½ inch slices and place on a baking sheet to toast in the oven for about 5 minutes or until golden brown and crisp. Let the bread cool for a few minutes.
Spread each slice with avocado and top with a cooked egg (we chose to soft boil), cherry tomatoes, microgreens, and salt/pepper.