Andrew's gorgeous food photos will amaze, his food photography tips will inform, but his breakfast recipe will make you feel like a super hero! His tomato avocado toast is not to be missed. Andrew's personal blog, Making Sunday Sauce and his frequent photographic contributions to the New York Times food section are quite lovely. His photos tell a story with subtle hints; the spoon resting in a soup bowl ready for the next sip, the cream being poured into the black tea, creating a cloud pattern, an ice cube just starting to melt within a glass full of whisky. It's these details that give Andrew's work a distinct personality and narrative.
Another great aspect of Andrew's photo work is that he loves to take us behind the scenes and give us tutorials and tips on how to take better pictures. In a world where many photographers are protective about their methods, Andrew's openness is wonderful and so helpful.About this breakfast Andrew says:
My dish is one I first encountered at Cafe Gitane on Mott Street. My version is a little different but it was inspired by that one. There is one phychologist/food blogger Cynthia McKenna (@Lotsayum) who has tagged it her "Andrew Scrivani breakfast" after I posted it on Twitter and it piqued her interest. Her cat (@Lolly_Cat)...who also has a twitter account...claimed it was her new favorite breakfast too.
This dish is my favorite "after the gym" meal and it goes a little something like this:
2 slices of multi-grain bread
1 avocado cut in half
1 lime, cut in half
crushed red pepper flakes
6 Grape tomatoes cut into small rounds.
freshly ground pepper
Toast the bread (butter if you like) and mash one half of the avocado on each slice of bread with a fork. Squeeze one half of the lime on each slice, top each half with the sliced tomatoes, add a pinch of red pepper flakes, salt & pepper to taste and a drizzle of olive oil. Serve with a smile. :)
After indulging in this hearty breakfast fare, I definitely agree with Andrew's Twitter friends. I knew I was going to like this dish, "a deconstructed guacamole" I thought as I culled together all the listed ingredients. It was fresh from the lime, rich from my perfectly-ripe avocado and olive oil, spicy from the chili flakes (one of my most beloved condiments), crunchy from the dense toast and salty with the kosher flakes.
All in all, it's a stand-out, healthy (vegan!) breakfast that could easily be transformed into an elegant appetizer, quick lunch or afternoon snack. Andrew, I love your breakfast and your photos are sublime. I only hope I did your vision justice! Another fantastic morning meal to add to the list.
Thanks Andrew for contributing to our Breakfast with a Blogger series!
(Images: Leela Cyd Ross, photo of Andrew provided by Andrew)