Ember avocado toast dresses up ordinary avo on bread with egg, avocado, tahini, pickled raisins, dukkah, microgreens, and spicy ember oil.
Ember Avocado Toast
By Sue Lau | Palatable Pastime
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Ember Avocado Toast is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we feature recipes in honor of National Raisin Day.
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I have made ember avo toast, which is something I tried at a local cafe called the Sleepy Bee.
Following the menu description, I figured out that ember oil is basically Trader Joe’s chili onion crunch. It adds a spicy little touch that is delicious.
There are quite a few flavors in there, but they all come together like a tapestry. I did add tahini sauce on the toast, which the cafe didn’t use. I felt it added a little extra sesame punch that is perfect with the dukkah and other flavors.
If you enjoy avo toast, you will really love this one. It has become my favorite. And actually, if you make up pickled raisins and dukkah ahead, then have avocado ready in the freezer, this will only take a few minutes to throw together on a busy morning.
Sunday Funday
National Raisin Day
- Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
- Rich Fruit Cake from Sneha’s Recipe
- Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
- Ember Avocado Toast from Palatable Pastime
- High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
- Carrot & Apple Bread from Mayuri’s Jikoni
Ember Avocado Toast
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Ember Avocado Toast
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Ember Avocado Toast
Equipment
- 1 skillet
- 1 toaster
Ingredients
Avo Toast:
- 4 slices sourdough toast
- 1/4 cup tahini
- 1 ripe Hass avocado
- 2 cups microgreens or watercress sprouts
- 3 tablespoons Trader Joe's chili onion crunch
- 4 eggs cooked sunny side up
Pickled Raisins:
- 1/4 cup golden raisins
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
Dukkah:
- 1/4 cup toasted walnuts
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon anise seed
Instructions
Pickled Raisins:
- Stir sugar into vinegar and bring to a boil.
- Pour over raisins and allow to cool; refrigerate for at least one hour but better overnight.
Dukkah:
- Stir together the dukkah and set aside.
Avo toast:
- Toast bread and per each piece, top with one tablespoon tahini.
- Cover tahini with thin slices avocado, 1/4 avo per slice.
- Top with microgreens or watercress sprouts.
- Top greens with a freshly fried sunny up egg.
- Sprinkle with pickled raisins, dukkah, and a bit of chili onion crunch, including some of the spicy oil.
Notes
Nutrition
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