1 slice 1/4”-thick country bread

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1/2 tsp. Extra virgin olive oil

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As needed Kosher salt, to taste

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1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced

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1 Tbsp. pickled red onions (see make-ahead recipe below)

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1 egg, softly poached

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As needed Espelette pepper, to taste

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As needed Pickled Red Onions

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1/2 cup champagne vinegar

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1/2 cup water

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1 Tbsp. sugar

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1/2 tsp. kosher salt

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1 Bay leaf

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1 chili de arbol

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1 red onion, thinly sliced

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.