Though Andrew and I have long since considered ourselves a family, it wasn’t until impending parenthood and these past seven months of Poe that we consciously sought to distinguish our family traditions. Emphatic yet whimsical this’s and that’s, laced with our values, ethics, our mantras, one of my very favorites has been weekend morning special breakfasts – out or in. Humble but purposeful opportunities to gather around our (a) table together in the spirit of mindful munching and weekend ease, we want our family grow with, anticipate, and celebrate these mornings, we want them to embed into our bone deep Dawson essence.
A non-negotiable, when Andrew and I host around our table, we like to keep our breakfasts vibrant, seasonally inspired, and locally sourced. This past week, post-Los Angeles adventure, we both craved their trending toast, but with an early springtime twist. Thickly sliced challah in hand, we graced ours with a favorite schmear, my Golden Hummus, made with turmeric and cumin roasted golden beets and carrots, and a perfect pop of Sir Kensington’s Dijon and aquafaba based Fabanaise mayonnaise. Available at your local Whole Foods and on their website, Sir Kensington’s condiments are non-GMO and their vegan friendly Fabanaise is egg and cholesterol free (think 100% sunflower oil and chickpeas), plus they add that vinegary twang we just can’t get enough off. Adorned with kale micro-greens and a fried egg for Andrew, welcome to our table.
makes 16 servings
1 pound (3 large) golden beets, cleaned and quartered
½ pound (3 large) carrots, cleaned and halved lengthwise
1 clove garlic, peeled
1 tablespoon avocado oil
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground paprika
¼ cup tahini
juice of 1 lemon
salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.
Place beets, carrots, and garlic on lined baking sheet and toss with avocado oil, cumin, turmeric, and paprika. Bake for 30 minutes, or until beets and carrots are fork tender.
Transfer to a food processor fitted with an S-blade, and then add tahini and lemon juice. Blitz until mixture is very smooth, about 5 minutes; season to taste. Refrigerate for up to one week in an airtight Tupperware.
Nutritional Information [per serving = 2 tablespoons]
100 Calories, 6g Fat, 10.5g Carbohydrates, 3g Fiber, 5.5g Sugar, 2.5g Protein
makes 4 servings
¼ cup Sir Kensington’s Classic Fabanaise
2 tablespoons Sir Kensington’s Dijon Mustard
4 thick slices challah bread or bread of choice, toasted
½ cup Golden Hummus (see recipe above)
¼ cup micro-greens
4 fried eggs (optional)
salt & pepper to taste
In a small bowl, whisk together Sir Kensington’s Classic Fabanaise and Dijon Mustard until well combined. Set aside until ready to assemble toast.
To Assemble: Top each slice of toast with 1 ½ tablespoons Fabanaise/Dijon mixture and 2 tablespoons Golden Hummus. Garnish with 1 tablespoon micro-greens, 1 fried egg (optional), and salt & pepper to taste. Serve and enjoy!
Note: To fry an egg, in a small skillet, heat 1 teaspoon avocado oil over medium-high heat until just hot. Crack egg directly into pan and allow to fry until edges are browned and crispy and white’s have set (about 5 minutes). Remove from heat, serve and enjoy!
Note: Golden Hummus and the Sir Kensington’s Fabanaise/Dijon mixture can both be prepared up to one week in advance and kept refrigerated. Toasts can be assembled as your appetite strikes; all four do not need to be assembled at once.
Thank you Sir Kensington’s for sponsoring this post and thank you for reading!