Hi to All and hope you’re enjoying Summer!
Today I’m sharing two new combinations of toast that I just created. Recently I discovered a new fragrant spice called Sumac, a reddish-purple powder that is used in Middle Eastern Cuisine. Since then I’ve been experimenting with other dishes such as sprinkling sumac over salads and sandwiches. It generally tastes good in hot or cold meals. The flavor of sumac is incredible, so I decide to be more creative with this spice mixing it in with avocado and pouring it on top of toasted bread. The warmth of a soft boiled egg enhanced with sumac, deliciously melts in my mouth.
Sumac Avocado Toast with Soft Boiled Eggs
Ingredients: Serves 3
- 2 organic fresh ripe avocados peeled and diced
- 2 tsp of sumac [About Sumac]
- 3 soft organic boiled eggs peeled
- 3 slices sourdoughs toasted bread
- Salt flakes to taste
How to Prepare the First Sumac Avocado Toast
- Cut the avocados in half and remove the seeds, gently with a sharp knife make cuts in the avocado fresh in a cross-hatch pattern, careful not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces.
- In a glass bowl mix gently with small spoon the avocado pieces with sumac, and add salt flakes according to taste. Set a side and covered with plastic food wrap.
- Pre-heated oven: 360°F
- Toast the bread slices on a baking sheet in the oven for 8 to 10 minutes, until golden and crispy. Don’t forget to flip to brown both sides.
- Place the 3 eggs in a small saucepan. Cover them with 1 inch of cool water by. Bring water to a boil over high heat for 5 to 6 minutes. Remove from burner. (Since I don’t know the size of your sauce pan and hence the amount of water used, you’ll need to make the necessary adjustments.)
- Peeled the eggs gently set a side in small plate.
- Generously spread the sumac avocado mixture with a spatula on your toasted bread. Then top it off with a soft boiled egg and gently cut the egg in half with a very sharp knife. Once the yolk runs, sprinkle it with a bit freshly ground black pepper. Serve immediately with your favorite drink.
This is how the combination of the diced avocados and sumac should be mixed.
Mediterranean Style Toast with Prosciutto, Boiled Mini Mushrooms and Feta Cheese
Here’s another great tasting toast that is worth trying out, especially if you like Prosciutto. It’s perfect for those days when you feel like eating something simple. Thanks to the Mediterranean influence of the herb feta cheese and the cuteness of the mini broiled mushrooms (Kinoko Sansai Serhri) that I found at the local Japanese market, you now have more options for your toast. The mushrooms are very well packaged in a thicker plastic bag, and well sealed, as they come from Japan. You’ll easily identify them in the cold section of a well-rounded supermarket.
Ingredients: Serves 2
- 4 tbsp Basil Pesto Black Olive & Feta [I used Elki]
- 6 organic baby spinach
- 2 slices Prosciutto di Parma
- 6 mini boiled mushrooms for toppings
- handful crumbled feta cheese with Mediterranean herbs [I used the Trader Joe’s]
- 2 sourdoughs slices toasted bread
How to Prepare the Second Mediterranean Toast
- Pre-heated oven: 360°F.
- Toast the bread slices on a baking sheet in the oven for 8 to 10 minutes, until golden and crispy. Don’t forget to flip to brown both sides.
- Generously spread the 2 tbsp of the Basil Pesto Black Olive & Feta with spoon on a toasted bread. Add top with 1 slice of Prosciutto de Parma, then 3 baby spinach, and 3 boiled small mushrooms sprinkled with Mediterranean feta cheese according to taste.
- Repeat step 3 on the second toast. Serve immediately with your favorite drink.
