- Hey, everyone, we're making this delicious
avocado toast breakfast salad bowl.
Are you ready for this?
Okay, I'm gonna show you not only
how to make this delicious salad
but also how to make these fun
little mini avocado rose toasts so stay tuned.
Let's get to it.
First thing we're gonna do is hard boil our eggs.
So add the eggs to a small saucepan
where you can at least cover them by an inch of water.
I always like to make a few at a time.
Bring that water to a boil, cover it,
remove it from the heat
and let it stand for about 15 minutes.
After 15 minutes, transfer the eggs to a bowl of ice water.
Did you know that you can easily and quickly test an egg
for freshness just using a tall glass of water?
So just go ahead and drop that egg
carefully into the tall glass of water.
If it floats towards the top,
you probably don't wanna eat that egg.
If it's below that, it's good to go.
Just a quick, easy way to test your eggs for freshness.
Okay, so now it's time to get that salad tossed.
Yeah, I said what I said.
Let's get to it.
So just add that spring mix to a large mixing bowl
along with the radishes.
I like the Easter ones for color.
Our Persian cucumbers, the cherry tomatoes,
the green onion and the chopped cilantro.
Just go ahead and add all that to a mixing bowl.
We're gonna add in our olive oil
and then salt and pepper to taste.
We're gonna toss everything till it's nicely coated.
Take the salad mixture and divide it into two servings.
So here's how to store salad greens
because salad greens is one of the easiest things
to go bad quickly.
So what you wanna do is when you bring them home,
transfer them to a firm airtight container.
So if you got like a bagged salad,
make sure that airtight container
is lined with paper towels.
Add in the salad mixture.
That'll absorb any extra water
and those salad greens will last up to two times longer.
If you have fresh cilantro, just store it like cut flowers.
Put it in a glass of water.
Put it in the fridge.
You might have to put a bag over the cilantro leaves.
They can be a little on the tender side
so sometimes they'll wilt if they're not covered so,
but stored that way,
fresh cilantro will last at least twice as long.
(calm music)
Okay, so now we're gonna make our avocado roses.
This is a little tricky
so you might wanna watch it before you try to make it.
Watch it all the way through.
So you wanna take your avocado, half it and pit it.
You'll have two halves of an avocado.
You wanna peel off the peel from the avocado
so you just have the flesh left
then take that flesh and you're gonna just take a knife
and cut really, really thin slices of the avocado
just cutting it widthwise.
Do that the whole way.
We're gonna take half of that avocado.
Set it aside.
So now you have half of a half of an avocado.
You have a quarter of the avocado that's cut into slices.
Take that part that's cut into slices
and just stretch it out
so it makes a really kind of long strip like end to end.
Just stretch it out and then from one end,
roll the avocado inward all the way to the other side
until you form this sort of rosebud.
If you want, depending on how ripe the avocado is,
you can kinda press the tops down a little bit
to make it look like an open rose.
When you're done with this,
you should have eight of those avocado roses.
Okay, so we have our toast.
We're gonna take the toast with the, have the crust cut off
and we're gonna cut the toast into four equal pieces,
each piece of toast
so you'll have eight pieces total at the end
and we're just gonna take those avocado roses
and put them on top of the toast.
So you're gonna have these little mini avocado toasts
made with the avocado rose.
Take the avocado toast, add them to the salad.
Go ahead and peel your hard-boiled eggs
and just slice the egg in half.
Add a full egg to each salad
and just top it off with salt and pepper to taste
and boom, look at this delicious
and beautiful avocado toast breakfast salad.
I mean, what a way to have breakfast, right?
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I'll see you guys next time.
(calm music)