Enjoy the delicious umami of scrambled eggs with this savory plant-based take on an all-time favorite breakfast: avocado toast... Baja-style.
To make the avocado toast:
- One loaf of sliced rustic bread
- 3 large ripe avocados
- 1/2 white onion finely chopped
- 1 serrano chile
- 1 lime
- 1 cup cherry tomatoes halved
- 1 tablespoon goat cheese
- ½ cup roasted peanuts
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 cups arugula
- 2-3 radishes sliced thinly
- salt & pepper to taste
- Toast each slice of rustic bread in the toaster or a skillet. Set aside.
- Remove the stems, seeds and veins from the serrano chile, and chop finely. Mix with white onion & set aside.
- Mash avocados with chopped onion, serrano chile, lime juice, and salt and pepper to taste.
- In a frying pan, toast the peanuts, adding balsamic vinegar and brown sugar. Reduce by half and then set aside.
- Place avocado mix on toasted bread.
- Follow with sliced cherry tomatoes, goat cheese, balsamic peanut reduction, and scrambled chickpeas.
- Add arugula and a slices of radish to garnish.
To make the chickpea mash:
- 1 cup dried chickpeas (washed)
- 3 cups filtered water
- 1/2 white or yellow onion
- 4 cloves garlic
- 1 serrano chile
- 2 tbsp olive oil
- 2 tsp turmeric
- salt and pepper to taste
- Wash the chickpeas. Add chickpeas to the water in a large pot, bringing water to a boil.
- Bring down to a simmer, adding 1/4 onion, 3 cloves of garlic and 1 serrano chili. Season with salt and pepper to taste.
- Cook for about 1 hour until chickpeas are soft (if necessary add more water).
- Once the chickpeas are cooked, drain the water and set it aside.
- In a hot frying pan, add 2 tbsp olive oil, the remaining onion and garlic. Sautee until the onion becomes translucent.
- Add the cooked chickpea and allow to sautee for 3 minutes. Mash all ingredients with a fork.
- Season with turmeric and salt. Cook until the texture of the chickpeas are firm.