Avocado Toast Recipe
Wheatberry Toast, Mashed Avocado, Roasted Corn, Pickled Onions, Queso Fresco, Chipotle Aioli, Poached Medium Eggs, Fresh Fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Avocado Toast
Method
Directions for Avocado Toast
- 1
Prepare the Pickled Onions
Thinly slice the red onion and soak it in a mixture of equal parts vinegar and water for at least 30 minutes to pickle.
- 2
Roast the Corn
In a skillet over medium heat, roast the corn kernels until they are golden and slightly charred. Season with salt and pepper to taste.
- 3
- 4
Poach the Eggs
Bring water to a gentle simmer in a pot. Crack each egg into a small bowl and gently slide it into the water. Poach for about 4-5 minutes or until the whites are set and the yolk is still runny.
- 5
Toast the Bread
Toast the slices of wheatberry bread until golden brown.
- 6
Assemble the Toast
Spread the mashed avocado evenly on each slice of toast. Top with roasted corn, pickled onions, and crumbled queso fresco. Drizzle with chipotle aioli and place a poached egg on top.
- 7
Serve
Serve immediately with a side of fresh fruit.
