California Avocado Toast with Pickled Red Onions, Egg and Esplette Pepper

Serves: 1


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

*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