Up the Ante on your Avo Toast (Edit recipe)

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I'm guilty of being a basic B when it comes to avo toast. Golden bread, smashed avo, everything seasoning, and pep flakes. Simple and delish. This little toastie ups the ante with pickled uns, fried egg, feta, and chives to finish. Breakfast / Brunch vibes. You'll end up with some pickled onions to top your next tacos, toasties, nachos, and anything else that needs a vibrant, vinegary punch.

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Original Recipe

PREP TIME

40 minutes

COOK TIME

15 minutes

INGREDIENTS

20

Serves: 1

Ingredients

1 pieces French Bread, thick slice
1 whole Avocado
1 whole Margarine, Sub EVOO / Butter if desired
1 Tbsp Butter, Unsalted
1 whole Chili Infused Olive Oil, a good drizzle
0.5 Tbsp Chives, chopped for garnish
1 whole Feta Cheese, crumbled for garnish
1 whole Egg, Large, Free-Range & Organic. Local is best!
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh
1 whole Red Pepper Flakes

Quick Pickled Uns

2 whole Red Onion, halved & thinly sliced
0.5 cup Apple Cider Vinegar
0.25 cup White Wine Vinegar
0.25 cup Water
0.5 tsp Himalayan Pink Salt
1 whole Honey, a few good squeezes (sorry I didn't measure y'all)
2 cloves Garlic, gently crushed & peeled
0.5 tsp Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the onions, you're going to slice and get them into a 32oz mason jar. Add the vinegars, water, honey, salt, pepper flakes and garlic into a small pot set to about medium. Make sure to whisk as it heats up. Once it starts bubbling, let it bubble away as you whisk for only a couple minutes. Turn off the heat and pour this over your onions in the mason jar. Smash down the onions as best you can to keep them submerged in the vinegar before sealing them up and setting them aside for 30 + minutes. I ended up going in after 15ish mins and smashing them down again. After the 30 mins, they can be refrigerated for 2 + weeks, after that they will likely start to lose their crisp texture.
For the toasties, start by heating a non-stick skillet to about medium. Spread both sides of your fresh slice of bread with margarine and get that in your skillet. Once golden, flip and continue on the opposite side. Once you're nice and toasty, reduce your heat a little and give it a minute before adding a tablespoon of butter and a good drizzle of spicy chili oil. Once that's melted / heated, carefully crack in your egg and season liberally with salt, pepper, and pepper flakes. As the egg bubbles up, tilt your skillet and spoon the hot bubble over the whites closest to the yolk to speed up the white cooking while leaving your yolk ready to burst.
To assemble, cut open your avo and smash that on to your toast. Next, nestle your perfectly cooked fried egg on top. Garnish with crumbled feta, a scoop of your gorgeous pickled onions, and some fresh chives. ENJOY!
Use your pickled onions for the weeks to come. Tacos, burgers, loaded fries, eggs, they pair so well with everything for that vinegary punch of flavour.

Notes

Pickled onions will last 2+ weeks in a sealed jar in the fridge. After 2ish weeks, they'll start to soften up and lose the crisp.
Prep time includes 30 mins to pickle onions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	670
Fat:	42 g
Carbohydrates:	64 g
Protein:	16 g
Cholesterol:	45 g
Sodium:	1947 mg
Fiber:	6 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated for total recipe.