Avo Toast* Recipe

Make quick pickles ahead (can be done 30+ minutes ahead). In a small saucepan combine 3/4 cup white vinegar, 3/4 cup water, 1 tbsp sugar, 1 tsp salt and bring to a simmer to dissolve sugar and salt. Place thinly sliced red onion, julienned carrot and thin cucumber slices into a jar or bowl and pour hot brine over them. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Measure out 1/2 cup pickled red onion, 1/4 cup pickled carrot and 1/4 cup pickled cucumber for the toast.

Preheat a skillet or griddle over medium heat.

Butter both sides of each Texas toast slice with about 3/4 tbsp butter per slice and brush the outer edges with 1/2 tsp olive oil total to help even browning.

Place the bread on the hot skillet and toast 2–3 minutes per side, pressing down gently, until golden brown and crisp at the edges. Remove and set aside on a rack so the underside stays crisp.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork leaving some texture.

Add lime juice, chopped cilantro, 1 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust salt or lime as desired. Keep warm at room temperature briefly.

Decide how you want your egg: fried (sunny-side or over-easy), poached, or soft-scrambled. Heat a nonstick skillet over medium-low. Add 1 tsp neutral oil or butter.

Fried (recommended)

Crack egg into the skillet and cook until whites are set but yolk still runny, about 2–3 minutes for sunny-side. For over-easy, flip gently and cook 15–30 seconds more. Season with 1/8 tsp fine salt.

Poached

Bring a shallow pot of water to a gentle simmer with a splash of vinegar. Crack egg into a small cup, swirl the water and slip egg in. Poach 3 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towel; season lightly.

Soft-scrambled

Whisk egg with a pinch of salt. Melt 1 tsp butter in a skillet over low heat, pour egg in and stir slowly until just set but creamy, 2–3 minutes.

Spread an even layer of the avocado mixture over each toasted Texas slice (about half the avocado mix per slice).

Top the avocado with a small handful (about 1/2 cup divided) of arugula on each slice so some leaves protrude for texture.

Scatter the pickled red onion, carrot and cucumber evenly across the two toasts (use all measured amounts). Distribute the crumbled queso fresco over the top.

Gently place the cooked egg on one of the toasts (or one egg per serving if serving individually). If serving two slices as a single portion, place egg on the more generously topped slice.

Finish with a pinch of flaky sea salt and a grind of black pepper, squeeze the lime wedge over the toast, and drizzle optional chili oil or a few drops of hot sauce if desired.

Serve immediately so the toast remains crisp and the egg warm. If preparing for more than one serving, assemble just before serving to maintain texture.