LifestyleSonoran Living


Chef Kyle Nottingham from Prep & Pastry prepares brunch dishes

Posted at 8:16 AM, Jan 22, 2020
and last updated 2020-01-22 12:18:43-05

Avocado and Herb Toast

Base Gauac Ingredients
1 whole Avocado Fresh
4 cloves Fresh Garlic
1 whole shallot (2 ounces)
1 ounce Basil Fresh
2 TBSP shaved Parmesan
Pinch (0.5 TSP.) of Chili Flake
½ zested and juiced Lemon
2 TSP Garlic Powder

Topping for toast Ingredients
1 oz. Heirloom Tomatoes
2 oz. Cherry Tomatoes
½ oz. Basil Fresh
½ oz. Cilantro Fresh
1 TSP. Lemon Juice Fresh
1 TSP. Olive Oil

Smash avocado together with shopped basil and toss together with the rest of the ingredients- season with S&P to taste. Set aside for service. For toppings: Toss ingredients together in a small mixing bowl to order and season with oil, lemon juice, salt and pepper.

Plate Up: Place a piece of toast in the toaster and once it runs through, spread 2 ounces of base guac mixture on top. Once the dish comes in, drop an egg to poach to put on top and then make the topping tomato salad. Garnish with the tomato salad spreading across the toast and put the egg directly in the middle. Be sure to strain off the excess poaching liquid so it doesn't soak into the toast and make it soggy. Garnish with 1 tsp. of shaved Parmesan and toasted pistachios. Soy Free. Contains nuts, gluten, and dairy.

LOX Toast Plate Build

1 PC Rye bread (toasted)
1.5 oz. Rosemary Chevre
2 oz. Cured Salmon
2 oz. Tea Smoked Tomatoes
1 tsp. Fried Capers
½ Shaved Hardboiled egg
1.2 tsp. Fresh Dill
1.2 tsp. Water Cress
1 tsp. Extra Virgin Olive Oil
1 oz. Pickled Shallot

Toast Rye Bread, and top with rosemary goat cheese. Layout the cured salmon and garnish with the rest of the ingredients. Plate on small round.

Check Pea Scramble

8 cups Chick Pea Flour
2 cups Nutritional Yeast
9 cups Veggie Stock
Seasonal Veggies
Cherry Tomatoes
Prep's Potatoes
Jalapeno-Tomato Jam

Combine all ingredients and whisk together. Let sit for 5 minutes.