Name: Scrambled Egg, Avocado on Brioche Toast
Total time: 15 min
Yield: 1 Serving
Cuisine: American
Ingredients: 1/4 cup Scallions; 2 1/2 tbs French Butter; 2 Eggs; 1 Packet Kayanoya Original Dashi Stock Powder (removed from packet); 1 tsp Fresh Ground Pepper; 1 tsp Sea Salt; 1 slice Brioche Bread; 1/2 Avocado; 1 tbs Fresh Grated Parmesan Cheese; 2 tsp Fresh Chervil or Favorite Herbs; 1 tbs Virgin Olive Oil

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.

Step 1

Sauté scallions and 1.5 tablespoon of French butter in small pan over medium heat.

Step 2

Blend with a whip the eggs and 3/4 packet Kayanoya Original Dashi Stock Powder, ground pepper and salt in a small bowl.

Step 3

Combine blended eggs with sautéed scallions in pan and scramble over medium heat, add more butter if needed.

Step 4

Lay cooked eggs with scallions over thinly sliced brioche.

Step 5

Add avocado slices, and fresh grated parmesan.

Step 6

Sprinkle a little more Kayanoya Original Dashi Stock Powder on top.

Step 7

Garnish with chervil, and virgin olive oil, serve.

Scrambled Egg, Avocado on Brioche Toast Scrambled Egg, Avocado on Brioche Toast

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