Mindful Sodexo 
Nutrient-packed toast with avocado spread, housemade pork sausage, and everything seasoning
Nutrition Facts:
Calories: 300, Protein: 10g, Sat. Fat: 3g, Sodium: 670mg, Fiber: 5g
Prep Time: 8 to 12 minutes plus 24 hours for marinating Cook time: 6 to 10 minutes Yield: 4 toasts; 1 toast each Difficulty level: Intermediate
Everything Sausage Avocado Toast
Ingredients
Prepare
Everything Sausage Avocado Toast
- ½ teaspoon fennel seed
- 1 ½ Tablespoons diced onion
- 2 teaspoons finely chopped garlic cloves
- 5-ounces raw ground pork (80/20)
- 1/8 teaspoon or two pinches Kosher salt
- 1/8 teaspoon or two pinches ground black pepper
- 1 large avocado or two small, peeled and seeded
- 1 Tablespoon and 1 teaspoon lemon juice
- 1 teaspoon granulated garlic
- 2 Tablespoons everything bagel seasoning
- 4 slices wheat berry or whole-grain bread, toasted
- ¼ cup Pickled Red Onion & Habanero
- 1. Lightly toast fennel seeds in a sauté pan until fragrant. Remove from heat and crush in a mortar and pestle, leaving fragments of seeds, but make sure not to leave any seeds whole.
- 2. Sauté onion until it begins to turn translucent. Add fresh garlic. Continue to sauté until onion and garlic are soft.
- 3. Add pork. Cook, breaking into crumbles until no longer pink and fully cooked.
- 4. Fold in toasted fennel. Season with salt and pepper and stir to combine. Divide into four portions.
- 5. While sausage meat is cooking, prepare the avocado mixture. In a bowl, fold together avocado, lemon juice, and granulated garlic until smooth but slightly chunky. Cover and place in the refrigerator until ready to use. Divide into four portions.
- 6. As needed, toast 1 slice of bread.
- 7. Evenly spread 2-ounces (1 portion) avocado mixture over toast.
- 8. Evenly top with:
-1-ounce (1 portion) sausage mixture
-1 1/2 teaspoon everything seasoning
-1 Tablespoon pickled red onions. - 9. Enjoy immediately!
Pickled Red Onion & Habanero
- ¼ teaspoon chopped habanero peppers
- ½ cup thinly sliced red onions
- A pinch of Kosher salt
- A pinch of dried oregano
- 2 teaspoons white vinegar
- 1 Tablespoon and 1 teaspoon lime juice
- 1. NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers.
Cut stems of habanero chiles. Cut a slit at the end of each chile opposite the stem. Rough chop. Set aside. - 2. Place onions in a stainless-steel bowl. Add salt and oregano. Toss gently to coat evenly.
- 3. Add habanero chiles. Toss to combine.
- 4. Pour vinegar and lime juice over the onion mixture. Cover, and place in refrigerator for at least 24 hours to marinate. Drain and discard excess marinade when ready to use.
