Avocado Toast With Za Atar Recipes

AVOCADO TOAST WITH ZA'ATAR

Steps:

• Toast your bread.
• Mash your half avocado and spread on bread, it will be a thick layer.
• Drizzle your avocado toast with olive oil, about 2 teaspooons worth.
• Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste-start small you can always add more.
• Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast.
• Eat!

SWEET POTATO TOAST WITH ZA'ATAR

Steps:

• Microwave 2 sweet potatoes until tender, 10 to 12 minutes. Peel and puree in a food processor with 1/4 cup tahini, 2 tablespoons olive oil, the juice of 1/2 lemon, 1 teaspoon kosher salt, 1/2 teaspoon cumin and a pinch of cayenne. Spread on 4 slices multigrain toast. Top with olive oil and za'atar.

AVOCADO TOAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
• Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

ZA'ATAR

Steps:

• Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

AVOCADO TOAST

Steps:

• Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
• Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
• Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

AVOCADO TOAST

Steps:

• Scoop the avocado out of the skin into a bowl.
• Mash the avocado with a fork (mash well to create a smooth spread, or just a few times for a chunkier version).
• toast your bread to perfection, spreading the vegan mayonnaise first and then the mashed avocado on top of each slice.
• Top with a small pinch of salt and freely ground black pepper.
• ( optional. A small splash of lemon juice).

ZA'ATAR TOAST WITH POACHED EGGS, LABNEH AND CHILI OIL

Steps:

• Preheat the broiler. Bring a large skillet of water to a boil.
• Thinly slice the cucumbers on a mandoline. Combine the cucumbers, parsley and dill in a medium bowl. Set aside.
• Put the bread slices on a baking sheet. Brush both sides of the bread with the olive oil and broil until toasted and golden brown, 1 to 2 minutes per side.
• Top the toast with a generous amount of the za'atar, cut each slice in half on a cutting board and set the slices back on the baking sheet.
• Put the yogurt in a medium bowl. Stir in the juice and zest of 1 of the lemons. Season with kosher salt and pepper. Set aside.
• Crack an egg into a fine-mesh strainer, straining out the thin egg white. Reduce the heat under the skillet until the water just simmers, and place the egg directly into the water. Repeat with 3 more eggs. Cook until the whites are set and the yolks still feel a bit runny when you delicately push down on them with your index finger, 2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon or spider and put them on a paper-towel lined plate to drain any excess water. Repeat with the remaining 4 eggs.
• Peel the zest off the remaining second lemon with a vegetable peeler. Thinly slice the zest into fine julienne and set aside for garnish.
• Add 1 tablespoon olive oil and the juice of 1/2 of the peeled lemon to the medium bowl with the cucumbers and herbs. (Reserve the remaining lemon half for another use.) Season with kosher salt and pepper and toss.
• Dollop and then swoop a generous amount of the labneh mixture into a shallow bowl or deep plate. (To achieve a gorgeous swoop, use the back of a spoon.) Top with 2 poached eggs, drizzle with chili oil, if using, and place a nice handful of cucumber-and-herb salad next to the eggs. Rest 2 toast halves on the side of the bowl. Garnish with flaky sea salt, freshly cracked pepper and the julienned lemon zest. Repeat with the remaining ingredients.