Recipe
- 2 cups thinly sliced shallots
- canola oil for frying
- 4 slices dark rye bread
- 1 garlic clove
- 2 ripe avocados
- sea salt
- Hemp hearts
- Sesame seeds
- Dill sprigs
- Torn parsley
- Freshly cracked black pepper
- Sprouts (such as radish, kale or arugula)
- Optional toppings:
- Smoked Salmon (under avocado)
- Crispy Bacon or Prosciutto
- Sunny-side up egg
Method of preparation
In a deep frying pan or pot over medium high, heat 1 1/2 inchs of canola oil to 325F. Add sliced shallots and cook, stirring occasionally, until golden in colour, about 10 minutes. (Tip: shallots will turn from golden brown to burnt easily – keep a close eye.) Transfer to paper towel-lined sheet pan to drain. Sprinkle with sea salt. Let cool completely.
Toast rye bread and immediately rub lightly with garlic clove. Top each slice with sliced avocado, sprinkle with salt, hemp hearts, sesame seeds and torn herbs. Top with freshly cracked black pepper, fried shallots and sprouts.
