Quaker Avocado Toast With Savoury Oat Crumble Recipes

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AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA



Avocado Toast with Crumbled Crispy Pancetta image

If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.

Provided by Dorinda Medley

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 23m

Yield 1

Number Of Ingredients 6

1 slice pancetta, diced
1 egg
1 slice prosciutto
1 slice rye bread, toasted
½ ripe avocado, diced, or to taste
salt and ground black pepper to taste

Steps:

  • Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
  • Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g

QUAKER® AVOCADO TOAST WITH SAVOURY OAT CRUMBLE



Quaker® Avocado Toast with Savoury Oat Crumble image

Avocado toast makes a nutritious, tasty breakfast, especially with the delicious added texture of an oat crumble to complete the dish.

Provided by Quaker

Categories     Quaker Canada

Time 25m

Yield 2

Number Of Ingredients 13

1 ripe avocado, peeled and pitted
1 tablespoon lemon juice
¼ teaspoon salt
2 slices multigrain bread, toasted
¼ cup halved cherry tomatoes
½ cup Quaker® Quick Cook Steel Cut Oats
1 tablespoon olive oil
½ teaspoon dried parsley
¼ teaspoon dried thyme
1 pinch garlic powder
1 pinch onion powder
1 pinch paprika
1 pinch salt

Steps:

  • Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
  • Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.

Nutrition Facts : Calories 269.4 calories, Carbohydrate 37.4 g, Fat 10.3 g, Fiber 5.6 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 481.4 mg, Sugar 2.2 g

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