My Christmas Breakfast

Serves: 4
½ pound thinly sliced smoked gravlax or smoked salmon
4 hard cooked eggs ~ cut into halves
1 pint Grape tomatoes ~ cut into halves
Pickled red onions (see recipe below)
4 slices thick sliced multigrain bread – toasted and sliced on the diagonal
2 Ripe avocados
Extra virgin olive oil (I prefer Greek olive oil)
Sea salt and freshly ground black pepper
Balsamic syrup (store bought or homemade – see recipe below)

4 wooden serving boards

For Balsamic Syrup
2 cups balsamic vinegar



Arrange the above ingredients on an individual wooden board and leave room for the avocado toast.

Just before serving: Remove the peel and pit from the ripe avocado and mash the avocado with a fork. Spread the mashed avocado onto the toast triangles. Place the avocado toast on the board and season with sea salt and cracked pepper. Drizzle with olive oil. Drizzle the balsamic syrup over the grape tomato halves and serve immediately.

Serves 4

To Pickle the Onions:

Thinly slice a large red Bermuda onion and place the rings in a glass bowl. Pour red wine vinegar over the onions and cover with plastic wrap. Refrigerate for at least an hour – longer is better, if you have the time. Drain the onions and discard the vinegar.

Balsamic Syrup

2 cups balsamic vinegar


Put the vinegar in a small, heavy saucepan. Cook over high heat for 12 to 14 minutes, or until it becomes syrupy and bubbles begin to form.

Remove from heat and cool. Pour into an airtight container and keep refrigerated



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