LOOKING AROUND
A behind-the-scenes look at the property—from the décor to the history.
Read On One reason breakfast at Terranea is so flavorful is our farm-fresh eggs, which come from our very own happy chickens, who lay eggs daily at our farm at Catalina View Gardens, overlooking the resort. Loved and cared for as members of our Terranea family, our feathered friends, named Parmesan and Fricassee, are ready to help you start your day at the resort off right.
Want to recreate the dish in this film at home?
Catalina Kitchen Avocado Toast
Ingredients:
2 each Large avocados
1 each Lemon
1 cup Diced tomatoes
3 Tbsp. Diced white onion
½ bunch Cilantro (½ chopped and ½ cleaned)
1 tsp. Diced jalapenos
10 each Heirloom baby tomatoes (cut in half)
2 each Breakfast radishes (cut in thin slices)
2 slices Multi-grain bread (cut in half)
2 Tbsp. Butter
2 each Organic eggs
2 Tbsp. Extra virgin olive oil
To taste Salt and pepper
Cut avocados in half, discarding the exterior and pit. Place the pulp of avocado and mash with a fork. Combine with lemon juice, cilantro, salt and pepper (to suit your taste) to make guacamole.
Combine diced tomatoes, diced onions, jalapenos, lemon juice, salt and pepper (to suit your taste ) and mix thoroughly to create a pico de gallo.
At medium high heat and in a large skillet place butter and multigrain bread and toast until golden brown on both sides.
Place toasted bread on a plate and spread guacamole on top of avocado toast.
In a non-stick pan at medium heat, place olive oil and eggs and cook eggs to your preference. When finished cooking place eggs on top of the guacamole.
Finish the dish with spooning pico de gallo, slices of breakfast radishes, baby heirloom tomato, and sprigs of cilantro on the avocado toast.
Serve immediately.
About the Farm-to-Terranea series: Sometimes the freshest and most delicious way to serve our guests is to harvest our cuisine’s ingredients right from the land and sea around our beautiful resort.
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