Ingredients (for 4 servings)
For the pickled onion:
- 1 red onion, thinly cut
- 6 peppercorns
- 1 bay leaf
- 1 cup water
- 1 cup red wine vinegar
- 1/4 cup sugar
- 1 tbs salt
- 2 avocados
- 1 tbs fresh lime juice
- Salt and freshly ground pepper
- 4 slices sourdough, toasted
- 1 tbs unsalted butter
- 4 eggs
- Flaky sea salt
- Smoked paprika or pimentón for garnish
- Chopped fresh chives for garnish
Method
1. To make the pickled onion: in a heatproof bowl, combine the onion, peppercorns and bay leaf. In a small saucepan over high heat, combine the water, vinegar, sugar and salt and bring to a simmer, stirring to dissolve the sugar and salt. Pour over the onion and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 1 week before using.
2. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl, add the lime juice and a large pinch of salt, and coarsely mash. Taste and add more salt if desired. Spread the avocado over the toast slices, dividing it evenly.
3. Heat a frying pan over medium heat, add the butter to the pan. When the butter foams, place 4 egg fry rings on the pan and crack an egg into each one. Cook until the whites are set and the yolks have begun to thicken but are still soft, about 4 minutes, or until done to your liking. Lift off the rings and top each avocado toast with a fried egg.
4. Drain the pickled onion and top the toasts with the onion, dividing it evenly. Sprinkle with flaky sea salt and paprika, garnish with chives and serve immediately.