Avocado Toast with Pickled Onion - California Avocados

HomeRecipesMeals & DishesAppetizersCalifornia Avocado Toast with Pickled Red Onions, Egg and Esplette Pepper

Total Time: 7 min

Learn more

Cook Time: 2 min

Prep Time: 5 min

Nutrition Facts

View

Nutrition information
per serving

Calories 560

Total Fat 25g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 185mg

Sodium 1500mg

Total Carbs 60g

Dietary Fiber 8g

Total Sugars 22g

Protein 13g

Potassium 620mg

Vitamin A 491 IU; Vitamin C 15 mg; Calcium 125 mg; Iron 4.3 mg; Vitamin D 41 IU; Folate 159 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 10%; Iron 25%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Avocado toast with pickled onion, poached eggs, and espelette pepper spice up your regular avocado toast recipe and create something sweet, hot, and fulfilling. These homemade sweet and quick pickled red onions are easy to make and go great on top of sliced California Avocados, perfect as a breakfast dish to share with your family or keep just for yourself.

In the mood to pickle more things? Try these quick pickled avocados and let us know what you think!

Start cooking

Serves: 1

Ingredients
Instructions

1 slice 1/4”-thick country bread 1/2 tsp. Extra virgin olive oil As needed Kosher salt, to taste 1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced 1 Tbsp. pickled red onions (see make-ahead recipe below) 1 egg, softly poached As needed Espelette pepper, to taste As needed Pickled Red Onions Yields: 1 cup 1/2 cup champagne vinegar 1/2 cup water 1 Tbsp. sugar 1/2 tsp. kosher salt 1 Bay leaf 1 chili de arbol 1 red onion, thinly sliced

Drizzle sliced bread with virgin olive oil. Toast on a flat top, non-stick frying pan or griddle until golden brown.
Sprinkle toasted bread very lightly with kosher salt.
Place the avocado slices on top of toasted bread and sprinkle lightly with another light pinch of kosher salt.
Top with pickled red onions and one softly poached egg.
Sprinkle the egg with Espelette pepper.

Pickled Red Onions Instructions

Bring to a boil the champagne vinegar, water, sugar, kosher salt, bay leaf and chili de arbol.
Pour the hot liquid over the onion slices. Let sit for an hour before serving.
The onions can be stored for up to one week.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.