Avocado Toast Recipe

1. Place thinly sliced red onion in a small bowl or jar.

2. Whisk together apple cider vinegar, water, sugar, and 1/4 tsp salt until sugar dissolves.

3. Pour the pickling liquid over the onions, press them down so they are submerged, cover and let sit at room temperature for at least 15 minutes (longer for more flavor). Refrigerate if keeping longer than 2 hours.

4. Preheat oven to 400°F (200°C) or set a skillet over medium heat.

5. If using the oven: place bacon strips on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes depending on thickness and desired crispness. If using a skillet: cook bacon, turning occasionally, until crisp, 8–12 minutes.

6. If desired, brush bacon with 1 tsp maple syrup in the last 1–2 minutes for a light glaze. Transfer to a paper towel–lined plate to drain and keep warm.

7. Halve and pit the avocado, scoop the flesh into a bowl.

8. Add 2 tbs Greek yogurt, 1 tsp lemon juice, 1 tsp olive oil, 1 tsp salt, 1 tsp black pepper and 1/4 tsp smoked paprika.

9. Using a fork or an immersion blender, mash or blend until smooth and mousse-like. Adjust seasoning to taste; add a few drops more lemon if you want brighter flavor.

10. Toast sourdough slices until golden and slightly crisp (in a toaster, under a broiler, or in a skillet).

11. Brush each toast lightly with 1/2 tsp olive oil while still warm.

12. Arrange tomato slices on the toasts, sprinkle with a pinch of flaky sea salt and about 1/8 tsp freshly ground black pepper each.

13. Bring a saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar and a pinch of salt.

14. Crack one egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and slip the egg into the center. Poach 3–4 minutes for a runny yolk, or 5 minutes for a slightly firmer yolk. Repeat with the second egg.

15. Remove eggs with a slotted spoon, drain briefly on paper towel.

16. Spread a generous layer (about half of the mousse) of avocado mousse over each prepared sourdough + tomato toast.

17. Top each toast with a few slices of pickled red onion.

18. Place one poached egg on each toast.

19. Crumble or arrange two strips of bacon over or beside each toast.

20. Finish with microgreens or basil, a light sprinkle of crushed red pepper (if using), and a squeeze of lemon if desired.

21. Serve immediately while eggs are warm and yolks are runny.