Avocado Toast Recipe

Quick pickle

Place the thinly sliced red onion in a small bowl. Stir together white wine vinegar, water, sugar and 1/4 tsp salt until sugar dissolves. Pour the liquid over the onions, press them down, and let sit at room temperature for at least 15 minutes (can be made ahead up to 24 hours refrigerated).

Roast

Preheat oven to 200°C (400°F). Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper on a small baking sheet. Roast for 12–15 minutes until skins blister and tomatoes are soft but not collapsed. Remove from oven and set aside.

Make spread

Cut the avocado in half, remove the pit and scoop flesh into a bowl. Add 1 tsp lemon juice, 1 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Mash with a fork to a slightly chunky consistency. Adjust seasoning to taste and keep covered to prevent browning.

Toast bread

Heat a skillet or grill pan over medium-high heat (or preheat a toaster). Lightly brush both sides of sourdough slices with 1 tsp olive oil. Grill or toast until golden and crisp, about 1–2 minutes per side in a skillet or 2–3 minutes in a toaster. If using butter, spread 1 tsp unsalted butter on each hot slice immediately.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (small bubbles). Add 1 tsp white vinegar and a pinch of salt. Stir water to create a gentle whirlpool, then carefully crack one egg into a small cup and slide into the center. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on kitchen paper. Repeat with the second egg. Keep warm in a bowl of warm (not hot) water if needed.

Arrange: Spread the mashed avocado evenly over each toasted sourdough slice.

Greens: Toss arugula with 1 tsp extra virgin olive oil and a little lemon juice from the wedge. Season lightly with salt and pepper. Distribute arugula evenly over the avocado on each slice.

Top: Place a poached egg on each toast, spoon some roasted tomatoes alongside or atop the egg, and scatter a few pickled onion slices over each portion.

Finish: Shave or sprinkle 1 tbsp Parmesan over the two toasts (about 2 tbsp total). Drizzle a little more olive oil if desired, add a pinch of salt and freshly ground black pepper to taste, and serve immediately with the lemon wedge on the side for squeezing.