Summer Lovin' Avocado Toast with Sunny Side Up Egg

Ingredients

Thick Sliced Farm Bread or Sourdough

Avocado (mashed, with lemon juice, salt + pepper)

Eggs

Pickled Red Onion

Arugula Microgreens

Flaked Sea Salt

Directions

Quick Pickled Red Onion

Finely slice a red onion and add it into a mason jar
Fill the jar halfway with apple cider vinegar (or white vinegar) and fill the rest of the jar with water
Add 1.5 tsp salt, 1 Tbsp sugar and 1/2 tsp dried oregano
Seal the jar and shake
Store in the fridge for a minimum of 3 hours - keep in the fridge for up to two weeks

Avocado Toast with Sunny Side Up Egg

Feel free to make your sunny side up egg as you normally do, try Abby's way
Warm a tablespoon of butter in a nonstick pan over medium heat until melted
Crack in desired amount of eggs and season with salt and pepper
Cook until the edges of the eggs are set and the middle of the whites are still clear
Pour a few tablespoons of water into the pan and cover with a lid
Let the steam finish cooking the whites of the egg and barely cook the yolk
Remove eggs from pan and enjoy!

To assemble the toast:

Smear avocado onto the slice of toasted bread
Top with the pickled red onions and a generous helping of microgreens
Place the sunny side up egg on top and sprinkle flaked sea salt to finish

Notes

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, espe-cially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.