A new take on a tired breakfast.
1 Ripe avocado, pitted & sliced
1/2 Lemon, to taste
1 tbsp Everything bagel seasoning
Hot sauce, to taste
1 tsp Aleppo pepper
1 Radish, thinly sliced
Sea salt, to taste
1 Sesame bagel, whole
2 tbsp Extra-virgin olive oil
Kosher salt, to taste
Pickled Chilies & Shallots:
2 Shallots, thinly sliced
2 Fresno chilies, thinly sliced
2 Garlic cloves, thinly sliced
2 tsp Black peppercorns
2 tsp Coriander seeds
1/2 cup Apple cider vinegar
1 cup Water
1 tbsp Sugar
2 tsp Kosher salt
Pickle the Chilies and Shallots:
Place the shallots, fresno chilies, garlic, peppercorns, and coriander seeds in a mason jar. In a small saucepan, heat the vinegar, water, sugar over medium-high heat. Bring to a boil and allow to simmer until the sugar and salt dissolve, a minute or so. Pour into the mason jar and allow to cool on the counter until room temperature. Seal and refrigerate until ready to serve. Store for up to 2 weeks in the refrigerator.
Make the Bagel Chips:
Preheat the oven to 400ºF. Line a baking sheet with parchment. Using a serrated knife, slice the bagel ¼-inch thick to make thin chips.
Place the chips on the baking sheet and brush both sides with olive oil and sprinkle with salt. Bake for 8 to 10 minutes until golden and toasted. Allow to cool, they will crisp more as they cool.
Assemble the Bowl:
Fan the avocado out onto the bottom of a wide shallow bowl. Drizzle with lemon juice, and top with sliced radishes, pickled shallots and fresnos, and a sprinkle of flaky salt. Customize with hot sauce, everything bagel seasoning and/or aleppo pepper and serve with bagel chips.
This is a new take on a tired breakfast. Take your avocado toast and turn it into a deconstructed bowl. This simple dish features sesame bagel chips for toast and quick-pickled fresno chilies and shallots. And with seasoned slices of avocado, you can't go wrong.
Pro Tip: This recipe calls for everything bagel seasoning. Try making it yourself with our recipe here!
Prep Time: 15 minutes
Cook Time: 12 minutes