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Avocado Toast with Pickled Onion

Pairs well with the


  • 1 small red onion, thinly sliced 
  • 6 peppercorns, whole
  • 1 bay leaf
  • 1 cup water
  • 1 cup red wine vinegar
  • ¼ cup sugar
  • 1 tbsp sea salt
  • 2 Hass avocados
  • 2 tbsp lime or lemon juice
  • 4 slices artisan bread, toasted
  • 1 tbsp unsalted butter
  • 4 eggs

Garnish (optional):

  • Fresh chives, chopped
  • Smoked paprika
  • Lemon or lime wedges


  • Add the vinegar to a small saucepan. Warm over medium heat for five minutes. Add the sugar and stir to dissolve. Remove from heat. Add the sliced onion, peppercorns, and a bay leaf to the vinegar mixture. Stir and let rest for an hour or refrigerate up to one week in advance. 
  • Slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lime juice, salt, and pepper. Mash coarsely with a fork. Set aside.
  • Heat a large skillet or griddle over medium heat. Add the butter and melt. Crack eggs one at a time into the skillet without breaking the yolk. Cook them sunny side – until the whites are set but the yolks are still soft, about 4-5 minutes.
  • Spread the avocado mash over each of the toasted bread slices. Top with a fried egg.
  • Drain the pickled onion. Top each toast with several pickled onion slices, salt, and pepper. Garnish with paprika, chives, and citrus wedges. Serve immediately.

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