Ingredients:

  • ½ small red onion, thinly sliced (approx. 50g)
  • ¼ cup (60ml) apple cider vinegar
  • 1 tsp (5g) sugar
  • ½ tsp (3g) salt
  • 1 ripe avocado (approx. 150g)
  • 1 tbsp (15ml) lemon juice
  • ¼ tsp (1.5g) red pepper flakes
  • ½ tsp (3g) sea salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 large eggs
  • 2 thick slices sourdough or multigrain bread
  • 1 tbsp (15g) unsalted butter
  • Black pepper to taste

Instructions:

  1. Whisk the apple cider vinegar, sugar, and salt in a small jar until dissolved. Submerge the sliced red onions in the liquid and set aside to macerate.
  2. In a mixing bowl, combine the scooped avocado, lemon juice, olive oil, salt, and red pepper flakes. Mash with a fork until mostly smooth but with some small chunks for texture.
  3. Heat butter in a skillet over medium heat until it foams. Crack the eggs into the pan and cook for 3 minutes until whites are set but yolks are still jammy.
  4. Toast the bread slices until the edges are mahogany-colored and rigid.
  5. Spread a generous layer of avocado mash onto the hot toast, top with the eggs, and nestle the pickled onions on top. Finish with a crack of black pepper.