Avocado toast with white pudding on minimalist plate

Clonakilty Whitepudding avocado toast

Clonakilty Whitepudding avocado toast

Avocado toast with white pudding on minimalist plate

Serves: Serves 4 • Prep Time: 45 mins • Cook Time: 30 mins

Elevate your avocado toast with crispy Clonakilty Whitepudding, creamy avocado, and tangy pickled onions. A simple yet hearty twist on a brunch classic!

Ingredients

2 avocados

1 tbsp of lemon juice

1/2 tsp flaky sea salt, plus extra for finishing

1 tbsp of olive oil

150g of Clonakilty Whitepudding, thinly sliced

2 slices of rye bread

fresh parsley, for garnish

1 tbsp of white sesame seeds

1 tbsp of black sesame seeds

1 pinch of flaky sea salt

 

For the pickled onions:

4 tbsp of white wine vinegar

1 tsp sugar

1 pinch of salt

1/2 small red onion, thinly sliced

Method

  1. For the pickled onions, combine the white wine vinegar, 50 ml water, sugar and a pinch of salt in a small bowl. Stir until dissolved. Add the red onion slices and let sit for 10 minutes to pickle.
  2. For the sesame seed crumble, toast both the sesame seeds in a dry pan over medium heat until golden and fragrant, 1–2 minutes. Remove from heat and mix with crumbled nori and a pinch of flaky sea salt. Set aside.
  3. Halve the avocados, remove the stone and peel. Slice thinly using a sharp knife. Fan or layer the slices neatly, sprinkle with lemon juice and season lightly with sea salt.
  4. Heat the olive oil in a frying pan over a medium heat. Cook the white pudding slices for 2–3 minutes per side until golden and slightly crisp.
  5. Lightly toast the rye bread slices.
  6. Place the thinly sliced avocado over the toasted rye bread. Top with the cooked white pudding slices and pickled onions.
  7. Sprinkle with the sesame seed crumble and top with parsley to finish.