For the pickled onion:

1 red onion, spiralized with the chipper blade

6 peppercorns

1 bay leaf

1 cup water

1 cup red wine vinegar

¼ cup sugar

1 tablespoon kosher salt


For the avocado toast:

2 avocados

1 tablespoon fresh lime juice (optional)

kosher salt and freshly ground pepper

4 slices whole wheat bread, toasted

1 tablespoon unsalted butter

4 eggs

flaky sea salt

smoked paprika (pimenton) for garnish

chopped fresh chives for garnish



1.To make the pickled onion, in a heatproof bowl, combine the onion, peppercorns and bay leaf. In a small saucepan over high heat, combine the water, vinegar, sugar and salt and bring to a simmer, stirring to dissolve the sugar and salt. Pour over the onion and let cool to room temperature. Cover and refrigerate for at least 1 hour and up to 1 week before using.

2. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl, add the lime juice and a large pinch of kosher salt, and coarsely mash. Taste and add more salt if desired. Spread the avocados over the toast slices, dividing it equally.

3. Heat a griddle over medium heat. Add the butter to the griddle. When the butter foams, place 4 egg fry rings on the griddle and crack an egg into each one. Cook until the whites are set and the yolks have begun to thicken but are still soft, about 2 minutes, or until done to your liking. Lift off the rings and top each avocado toast with a fried egg.

4. Drain the pickled onion and top the toasts with the onion, dividing it evenly. Sprinkle with flaky sea salt and paprika, garnish with chives and serve immediately.


from Williams Sonoma

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