Breakfast: From avocado toast to jianbing
2016: Avocado Toast
We love mashed avocado on toast as much as the next guy, but its overwhelming ubiquity, especially on brunch menus (and on Instagram, where avo-toast documentation has become a competitive sport), makes us wish people would remember the other tempting forms that open-faced sandwiches can take (like Danish smørrebrød, which is starting to make waves in the U.S.). But let’s be clear: This isn’t to say we won’t keep piling smashed ripe avocados on bread.
Hailing from China, jianbing—a huge crepe with egg cooked onto it, folded and stuffed with herbs, vegetables, pickles, and sauces—is starting to find its way to street corners around the U.S.
“Jianbing is one of the most perfect Asian sandwiches, and it’s good any time of day,” says Gregory Gourdet of Departure Restaurants in Portland, OR; and Denver. “When you make it yourself, have fun with fillings—pork, duck, eggs—and garnish with hoisin and chili sauces.”
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