Crisp toasts layered with ube, avocado, fresh garnishes for a bright, flavorful 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 of salt
07 - Pinch of 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 of extra virgin olive oil
# How to Make It:
01 - Toast bread slices in a toaster or grill pan until golden brown and crisp.
02 - Combine ube halaya with softened cream cheese in a bowl, stirring until completely smooth and spreadable.
03 - Mash avocado in a separate bowl with lemon juice, salt, and black pepper until creamy.
04 - Evenly spread ube mixture over two toasts, and mashed avocado over the remaining two toasts.
05 - Arrange sliced radishes and pomegranate seeds on top of each toast, then scatter microgreens or fresh herbs over each.
06 - Sprinkle toasted sesame seeds over all toasts and finish with a light drizzle of extra virgin olive oil. Serve immediately to preserve freshness and texture.
