The Ultimate Avocado Toast
Just when you thought your much-loved avocado toast couldn’t get any better, along comes this version that’s topped with a perfectly fried egg and pickled red onion. A spiralizer makes fast work of cutting the onion into thin strands, and you can prepare the pickles up to a week in advance, so your ultimate morning meal will come together in no time.
For the pickled onion:
- 1 red onion, spiralized with the chipper blade
- 6 peppercorns
- 1 bay leaf
- 1 cup (8 fl. oz./250 ml) water
- 1 cup (8 fl. oz./250 ml) red wine vinegar
- 1/4 cup (2 oz./60 g) sugar
- 1 Tbs. kosher salt
- 1 Tbs. fresh lime juice (optional)
- Kosher salt and freshly ground pepper
- 4 slices whole-wheat bread, toasted
- 1 Tbs. unsalted butter
- 4 eggs
- Flaky sea salt
- Smoked paprika or pimentón for garnish
- Chopped fresh chives for garnish
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 or up to 1 week before using.
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 avocado over the toast slices, dividing it evenly.
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 4 minutes, or until done to your liking. Lift off the rings and top each avocado toast with a fried egg.
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. Serves 4.
Williams Sonoma Test Kitchen