People knock avocado toast, but no one can deny it's a great light breakfast that always satisfies! And, in this version, pickled red onions and a poached egg give it a little more oomph.
Technique tip: Swirl the water in the pot of simmering water to keep your poached egg tight in shape.
Swap option: No Espelette? No problem! Use paprika!
Pickled red onions
- 1 red onion
- 1 cup red wine vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoons white vinegar
- 8 eggs
- 3 avocados, halved, skin and pit removed
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
- 1/2 lemon, juiced
- 4 slices multigrain bread, toasted
- 2 red radishes, thinly sliced
- Espelette pepper, for garnish
- 1/2 cup pickled red onions (recipe above)
- Chives, finely chopped, for garnish
For the pickled red onion:
Combine all ingredients in a bowl, making sure the onions are submerged in the liquid.
Let sit at least 24 hours. Drain and set aside.
For the eggs:
Bring a large pot of water to a simmer and add in the vinegar.
Crack eggs individually into each of 8 small bowls (you can poach the eggs in batches if you do not have enough bowls). Slowly pour eggs into simmering water, one at a time.
Let poach for 3-4 minutes to desired doneness. Remove eggs from water with a slotted spoon to a paper towel lined plate and let water drain.
For the avocado:
In a large mixing bowl, use a fork to mash the avocado. Mix in olive oil, salt, two turns of freshly ground black pepper and lemon juice until incorporated. Set aside.
Spread avocado mixture onto toasted bread. Cover with a single layer of sliced radishes.
Place two eggs on top of each of the toasts.
Sprinkle one pinch of Espelette on each toast and season with salt and freshly ground black pepper as desired.
Top with the pickled red onion and chives and serve.