Sourdough toasts topped with ube, avocado, and lively garnishes—perfect for a vibrant vegetarian breakfast.
# What you'll need:
→ 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 - Drizzle extra virgin olive oil
# Method:
01 - Toast the sourdough or multigrain bread slices until golden and crisp using a toaster or grill pan.
02 - Combine ube halaya and softened cream cheese in a bowl; stir until smooth and well blended.
03 - In a separate bowl, mash the avocado with lemon juice, a pinch of salt, and a pinch of black pepper until creamy.
04 - Generously spread the ube mixture over two slices of toast and the avocado mash over the remaining two slices.
05 - Top each toast with radish slices, pomegranate seeds, and microgreens or selected herbs.
06 - Sprinkle each toast with toasted sesame seeds and lightly drizzle with extra virgin olive oil.
07 - Serve immediately for optimal flavor and texture.
