Avocado Toast* Recipe

Directions

1. 1

   Prepare Pickled Red Onions

   Thinly slice the red onion and place it in a bowl. In a separate bowl, combine equal parts vinegar and water, add a pinch of salt, and stir. Pour this mixture over the onions and let them sit for at least 15 minutes.

2. 2

   Make Herbed Creme Fraiche

   In a small bowl, mix the creme fraiche with the fresh herbs, salt, and pepper to taste. Set aside.

3. 3

   Poach the Eggs

   Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set aside.

4. 4

   Flash-Fry Capers

   In a small pan, heat olive oil over medium heat. Add the capers and fry for about 2-3 minutes until they become crispy. Remove and drain on paper towels.

5. 5

   Toast the Bread

   While the eggs are poaching, toast the multigrain bread slices until golden brown.

6. 6

   Assemble the Toast

   Mash the avocado in a bowl and season with salt and pepper. Spread the mashed avocado on each slice of toast. Top with a poached egg, a dollop of herbed creme fraiche, pickled red onions, crispy capers, and a sprinkle of chives.