Avocado Toast Recipe

Thinly slice 1/2 small red onion and place the slices in a small jar or bowl.

In a small bowl or measuring cup combine 3 tbsp white wine vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp kosher salt. Stir until sugar and salt dissolve.

Pour the pickling liquid over the onion slices, press down to submerge, cover and let sit at room temperature for at least 15 minutes (or refrigerate for up to 1 week). Drain before using.

Bring a medium saucepan of water to a gentle rolling boil. Add a splash of vinegar (optional to help set whites) and reduce to a simmer.

Using a spoon, gently lower 2 large eggs into the simmering water. Start timing immediately and simmer for 6 minutes for jammy, soft-set yolks. (For slightly firmer yolks increase to 6.5–7 minutes.)

While eggs cook, prepare an ice bath (bowl of cold water with ice). At the end of the cook time, transfer eggs to the ice bath and chill for 2 minutes to stop cooking and make peeling easier.

Gently crack and peel eggs. Keep warm or set aside until ready to assemble.

Toast 2 slices of Winnipeg rye bread until golden and crisp at the edges (using a toaster or under a broiler for 1–2 minutes per side).

Halve and pit the avocado; scoop the flesh into a small bowl and mash lightly with a fork until slightly chunky.

Add 2 tbsp soft goat cheese, 1 tsp olive oil, 1 tsp lemon juice, 1 tsp kosher salt and 1/4 tsp black pepper to the mashed avocado. Mix just until combined — maintain some texture.

Spread the avocado-goat cheese mixture evenly over the toasted rye slices.

Divide 1 cup baby arugula between the two toasts, pressing lightly into the avocado spread so it adheres.

Top each toast with a generous tablespoon of drained quick pickled red onion.

Halve the soft-boiled eggs lengthwise and place one half on each toast, cut side up, so the jammy yolk is visible.

Season each toast with a small pinch of fine sea salt, a light sprinkle of crushed red pepper flakes, and a crack of black pepper to taste. Drizzle a few drops of olive oil if desired and finish with microgreens or fresh herbs.

Serve immediately while toast is crisp and eggs are warm.