Avocado Toast with Pickled Onion

• 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.