Recipes by Katherine Hysmith
Photos by Briana Moore
Matcha Avocado Toast & Fried Egg
Pair with a cup of Formosa Oolong
Ingredients (makes 2 servings)
1 avocado, peeled, seeded, and cut into chunks
½ to 1 tsp. matcha powder (add to your liking)
2 pieces of bread, toasted
2 tablespoon olive oil or butter
Toppings: olive oil, salt, and black sesame seeds
In a small bowl, mash together the avocado and matcha powder with a fork. Divide between the two pieces of toast.
In a small skillet, heat one tablespoon of oil over medium-high heat. Crack the egg into a small cup or bowl, then gently pour into the skillet, leaving the egg as whole as possible.
Continue to fry, gently shaking the pan, spooning the hot oil over the egg yolk to cook through. Remove egg when cooked to your liking- about 3 minutes for runny yolks, 5 to 6 minutes for more set eggs. Repeat with second egg.
Place the fried eggs on top of the pieces of avocado toast. Drizzle with olive oil, sprinkle with salt and black sesame seeds and serve.
Crunchy Chai Granola Bars
Pair with a to-go mug of Darjeeling
Ingredients (makes 1 dozen bars)
½ cup honey
2 tbsp. butter
2 tbsp. coconut oil
1 tbsp. (or one tea bag) strong black tea (like an Assam or English Breakfast)
3 cups oats
1 cup almonds, roughly chopped
1 tsp. vanilla
2 tbsp. chia seeds
1 tsp. salt
½ tsp. ground nutmeg
¼ tsp. ground clove
½ tsp. cardamom
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. black pepper
1.5 cups puffed brown rice cereal (can be found in the all-natural section of the grocery store)
Set the oven to 350 degrees. Line a quarter sheet pan (13” by 9.5”) with parchment paper. In a small saucepan, combine the honey, butter, and coconut oil, simmering until melted and combined. Turn the heat to the lowest setting. Using a tea ball or mesh bag, add the tea and let steep for 5 minutes. Remove the pan from the heat, discard the tea, and set the mixture aside. Spread the oats and almonds on the lined sheet pan and place in the oven, toasting for about 10 minutes. Reset the oven to 325 degrees.
In a large bowl, combine the toasted oats and almonds, the tea and butter mixture, vanilla, chia seeds, salt, spices, and cereal. Stir until thoroughly combined, then pour back onto the parchment lined baking sheet, pressing the mixture into a single smooth layer with lightly greased hands or a rolling pin. Return to the oven and bake for 20 to 25 minutes until golden brown and fragrant. Remove from oven and let cool slightly. Using a sharp knife, cut the mixture into 12 even sized bars. The longer they cool the crisper they’ll be.
If you like your granola bars a little on the sweeter side, add 2 to 4 tablespoons of brown sugar to the melted butter mixture.
London Fog Porridge
Pair with more Earl Grey or a pot of lighter citrus tisane
Ingredients (makes 2 servings)
1 cup steel cut oats
4 cups water
2 tbsp. (or two tea bags) strong Earl Grey tea, in a strainer or mesh bag
Half of a vanilla bean, split and seeds scraped
Toppings: brown sugar, cream, and orange zest
Combine oats, water, and tea in a medium-sized saucepan, bring to a boil, then simmer for 15 to 20 minutes until the water is mostly soaked up and the oats are tender. Discard tea and stir in vanilla bean seeds. Divide oats between two bowls. Stir in brown sugar and top with cream to taste. Sprinkle on orange zest and serve.