Invite your friends over for this California Breakfast

With all the cultural influence our Golden State is lucky to have, and all the chefs creating amazing food, coming up with new preparation methods and using locally sourced ingredients, we proudly think California cuisine is as much of a world cuisine as is French or Italian.

Was there a salad with goat cheese and beets before Alice Waters put it on the menu? And how about the avocado toast? ( ok, ok we know it probably originated in Australia) But you get the point. California’s chefs are on the forefront of innovation when it comes to mixing and matching ingredients. Especially the most important meal of the day is getting the long-overdue makeover. Omelette, hash browns and French toast (every way possible) are still a staple at many restaurants. And don’t get us wrong, we love a good omelet and hash browns, but we are excited about new, interesting breakfast creations.

Like Sqirl LA’s sorrel pesto rice bowl: a bed of Kokuho rose brown rice topped with nut-free sorrel pesto, preserved Meyer lemon, fermented hot sauce, watermelon radish, French sheep feta and a poached egg. Deliciousness. Or take the simple almond butter toast with cinnamon from San Francisco’s Trouble Coffee that started the toast craze. Simple, yet sensational. So we were wondering: what would we dish up for a new California breakfast? Inspired by some of our favorite restaurants, we created a tasty, unfussy spread. So skip the long lines this Sunday, whip up our menu and have your friends over for a slow California breakfast.

 

The Menu

  • Roasted Butternut Squash On Arugula Salad With Radishes
  • Leak & Brussels Sprouts Hash
  • Fried Egg With Tahini-Cilantro Sauce
  • Toast With Avocado-Goat Cheese Spread Topped With Strawberries

 

Roasted Butternut Squash On Arugula Salad With Radishes
Salad for breakfast? Yes, please!

Ingredients: ( serves 4)

3 tbsp olive oil
6 oz butternut squash, cubed
3 tbsp balsamic
1 tsp garlic powder
1 tsp smoked paprika
3 tbsp balsamic
1 tsp dijon mustard
1/2 tsp salt
6 medium-sized pink radishes
1 tbsp roasted sunflower seeds

Preparation

Heat 1 tbsp olive oil, in a large, sauté pan or skillet, over medium-high heat.
Add the squash, sprinkle with garlic and paprika and toss to coat. Spread the squash out into a single layer if possible. Let the squash roast for 2-3 minutes before stirring. Stir to turn the squash and let roast for another 2-3 minutes over medium-high heat. Lower the heat to medium and continue cooking for another 15 minutes, stirring occasionally, until the sides start to brown and the squash is tender.

Meanwhile make the dressing by combining the remaining olive oil, balsamic, mustard and salt. Set aside.

Wash the radishes and using a mandoline, slice the radishes very thinly. If you don’t have a mandoline, try to slice as thin as possible with a knife, but be careful.

When squash is done and ready to assemble the salad, place arugula and squash in a bowl and toss with the dressing. Layer onto a large plate and top with radishes and sunflower seeds.

 

Leak & Brussel Sprouts Hash
This quick, healthy hash can be the base for breakfast, lunch or dinner. The choice is yours.

Ingredients: ( serves 4)

1tbsp olive oil
1 leek, sliced
1 bag shredded Brussel sprouts
2 garlic cloves, minced
salt & pepper to taste

Preparation

In a medium skillet heat oil over medium heat. Add leek and cook until leak starts to soften, about 5 minutes.
Add Brussels sprouts and cook, stirring occasionally, until the Brussels sprouts are softened, but not mushy, about 8-10 min.

Fried Egg with Tahini-Cilantro Sauce
This sauce is the next star at any picnic spread this summer. Works well with veggies, fish, meat, or anything else where you need a great condiment.

 

The Tahni-Cilantro Sauce

Ingredients: ( serves 1 cup)

1 cup yogurt ( Europan style, not Greek)
2 tbsp tahini paste
3 tbsp lemon juice
1 tsp garlic powder
1/2 cup cilantro, minced
salt to taste

Preparation

Mix all ingredients, except cilantro, in a bowl until well combined. Add salt to taste. Fold in cilantro.
The sauce can be made up to 2 days and stored in the fridge.

 

Toast With Avocado-Goat Cheese Spread Topped With Strawberries

Ingredients ( serves: 4 )

2 avocados
3 oz soft goat cheese
a pinch of salt
4 slices toast bread or any other bread
4-5 strawberries, sliced
sesame seeds for the sprinkle

Preparation

Cut the avocados in half and remove the pit. Spoon the flesh into a medium-sized bowl, add the goat cheese and salt. Mash avocado and goat cheese with a fork until well combined.

Assemble the toast by spreading the mixture onto the bread, topp with strawberry and sprinkle with sesame seeds.

If you make this breakfast, tag us on Instagram! We want to see how you enjoy your slow California Breakfast. And yes, you can follow us on Instagram and for more California Dreaming, SIGN UP for our newsletter. 

 

*Photography by Ana Kamin for California Weekend

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