What is the most pleasant weekend? Of course it is lazy! ! Sleeping naturally wakes up, then slowly make a brunch to eat, temporarily forget the trouble of overtime work, I feel that I am simply a refined home girl. Avocado and bread are good for breakfast, and the feeling of fullness is still high, so This time I took a deliciously-boiled avocado, half made a roast sun egg, and half a chopped bread spread. Tartine is also a kind of food with a high rate of appearance in common brunch. My understanding of tartine should be one of open-sandwich. The difference lies in the bottom of the bread. If you use soft toast, it is probably open. Sandwiches are a bit more apt, and tartine is made with a bag of European or French bacon. This time, we made tartine which is salty and sweet, and it is more satisfying to eat together.
All materials are prepared: the oven is preheated up and down by 180 degrees; the vegetables and fruits are washed and filtered to dry, and the bag is sliced. If it is a frozen bag, remember to remove it from the refrigerator in advance.
The mature avocado is cut in half, and if the core is relatively small, use a spoon to dig a part of the pulp along the core, and dig the hole a little to get the egg yolk. After digging, wrap the tin foil on the bottom and pinch the shape of the tin foil so that the avocado is stable on the table and will not trip over.
Eggs are opened, egg whites are placed alone on one side, egg yolk is poured into the hole of avocado, sprinkle with a little sea salt on the top, and grind some black pepper powder; and evenly spread the cream cheese in the bag (if frozen, please advance in bread) Spray a little water on it, fresh mozzarella tears a small piece and put it on another piece of bread
Put the avocado sun egg prepared in the previous step and the bottom of the European cheese with different cheese in a preheated oven and start to bake. The bag is baked for about 5 minutes, and the remaining avocado sun eggs need to be baked for 10 minutes after the bag is taken out.
When roasting, you can season the butter jam: the remaining half of the avocado is dug out of the pulp, shredded with a spoon, a little black pepper, a little bit of Japanese soy sauce (or sprinkle salt), then mix well with a spoon to become avocado Sauce
The baked bag is taken out and becomes the tartine bottom. The butter jam is piled on the bag of fresh mozzarella, and the salad dish you like is placed on the surface. Arugula, dog's tooth, cherry radish slices. Class, salty tartine is ready;
Put the soft fruit such as raspberry and blueberry on the bottom of the bag with cream cheese. You can sprinkle a little salad or vanilla. It is recommended to use arugula and basil, and compare it with sweetness. Tartine is ready~ At this point, the avocado sun egg should be baked too, take it out and eat it with tartine!
1. How to cut avocado two more mouths: cut along the fruit knives with a knife, cut a circle around the core, then hold each half of the left and right hands, turn it in the opposite direction, and cut it into the core with a knife. It is also a hand. Hold the avocado in one hand and hold the knife while turning in the opposite direction to remove the core. 2. Avocado must be selected for good maturity! To be cooked, but still not overcooked with black silk, it is suitable for softness, it is very satisfying ~ If it is partial, it will be a bit hard, no way to mash it. If you want the color of the sauce to look better, then don't put the Japanese soy sauce, use the fine salt, the color of the soy sauce will not be so green.