The Ultimate Avocado Toast

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 avocado in half and remove the pit. 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 nonstick fry pan over medium heat. Add the butter to the pan. When the butter foams, crack the eggs into the pan. 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. Top each avocado toast with a fried egg.

Drain the pickled onion and top the toasts with some of the onion (reserve the rest for another use). Sprinkle with flaky sea salt, garnish with chives and serve immediately. Serves 2.

Williams Sonoma Test Kitchen