California Avocado Toast

Whipped Ricotta, Crispy Shallots, and Fried Egg

Chef Sam Nuckols of Sibling Rival at The Hoxton DTLA | Los Angeles

Adapted by StarChefs | June 2021

INGREDIENTS:

Crispy Shallots:
20 grams shallots, peeled and sliced into ⅛-inch-thick rings
100 grams grapeseed oil

Whipped Ricotta:
75 grams ricotta cheese
5 grams chopped parsley
5 grams chopped chives
Zest of 1 lemon
10 grams lemon juice
3 grams salt
1 gram ground black pepper

To Assemble and Serve:
(Yield: 1 serving)
1 slice of country bread
Olive oil
½ California avocado, peeled
Salt
Black pepper
Lemon juice
1 extra-large egg
Fresh Origins microgreens

METHOD:

For the Crispy Shallots:
In a small pot over low heat, cover shallots in oil. Cook shallots until shallots are golden brown and the oil stops bubbling, about 20 minutes. Using a slotted spoon, remove shallots from oil and let drain on a paper towel. Season with salt and store in a cool, dry place. 

For the Whipped Ricotta:
In a stand mixer fitted with a paddle attachment, whip ricotta until light and fluffy. Fold in all remaining ingredients. Cover and store in the refrigerator.

To Assemble and Serve:
In a sauté pan or toaster, toast country bread with a small amount of olive oil until golden brown. Spread 75 grams Whipped Ricotta over the entire slice of bread. Thinly slice the avocado and fan it out over the Whipped Ricotta. Season with salt, pepper, and lemon juice. Top with 10 grams Crispy Shallots. 

To a sauté pan over medium flame, heat a small amount of olive oil. Crack egg into the pan and cook on one side until white is set and yolk is still runny. Season with salt and pepper. Transfer fried egg to the avocado toast. In a small bowl, dress microgreens with olive oil and lemon juice. Transfer dressed greens to avocado toast to finish.

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