There was a time when I could eat anything I wanted for breakfast and feel totally fine. Then all a sudden that wasn’t the case anymore. I realized I needed to start watching what I put into my body. I needed healthier options, I needed more substantial foods, my body was craving it. But I still wanted my breakfast to taste good. I refused to sacrifice that. Avocado toast became a way, I could get a great little breakfast in without weighing me down first thing in the morning. Especially when I had a full day of work and life ahead of me. These toasts are a life saver. I usually prep double recipes of the Citrus Yogurt Vinaigrette and the Pickled Onions, so I have enough for 2 days. These can even be prepped the evening before, however I suggest prepping the smashed avocado as you need it.
This is a fantastic, balanced toast. The avocado smash provides that creaminess and healthy fats and I love the peppery taste from the arugula. The jalapenos bring the heat, the cucumbers bring a crunch, while the onions bring the tang. Top that all off with a little Citrus Vinaigrette for a bit of freshness and flavor, along with the protein from your egg. This Avocado Toast will get your day started in the right state of mind.
Serves 2 toasts
Ingredient List:
Pickled Red Onions
Red onions, thinly sliced, 1/2 cup
Water, 1/4 cup
White vinegar, 1/4 cup
Oregano, dry, 1/4 teaspoon
Juice of Lemon, 1/2 each
Honey, good quality, 1 tablespoon
Kosher salt, 1 teaspoon
Black pepper, 1/8 teaspoon
Avocado Smash
Avocado, ripped, 1 each
Juice of lemon or lime, 1/2 each
Dry thyme, 1/8 teaspoon
Turmeric, ground, 1/8 teaspoon
Black pepper, 1/8 teaspoon
Kosher salt, ¼ teaspoon
Citrus Yogurt Vinaigrette
Greek yogurt, plain, 1/4 cup
Juice of lemon, 1/2 - 1 each
Dijon mustard, 2 teaspoons
White Vinegar, 1 tablespoon
Oregano, dry, 1/4 teaspoon
Kosher salt, to taste
Black pepper, to taste
Avocado oil, 2 tablespoons
Assemble your toast:
Wholegrain toast, good quality, 2 slices
Arugula, 1-2 cups
Jalapeno, thinly sliced, as desired
Cucumber, diced small, 1/2 cup
Feta cheese, as needed
Black pepper, to garnish
Eggs, any style, 2
Avocado oil, as needed for cooking
Lets get cooking:
1. Prepare the Pickled Onions: Prepare onions by cutting them in half, slicing thin slices, and placing them in a bowl. In a small sauce pot, bring all the other ingredients to a simmer. Carefully pour the simmering liquid over the onions and allow to rest in the liquid until they turn a nice shade of purple/pink. Set aside until you are ready to use the onions or store in an airtight container. Good for 7 days.
2. Prepare the Citrus Vinaigrette: In a small bowl add the Greek yogurt, lemon juice, mustard, white vinegar, oregano, salt and pepper and stir with a whisk. Then slowly stir in the avocado oil until it emulsifies. Taste and adjust with any more salt or pepper, cover and place in the refrigerator until needed.
3. Prepare Avocado Smash: In a small bowl, add all the ingredients and smash with a fork to your desired texture.
4. Assemble your toasts: Toast your bread and place onto a plate. Smear with smashed avocado, then top with arugula, pickled onions, sliced jalapenos and chopped cucumber. Sprinkle with feta cheese, and drizzle with your vinaigrette, then top with your cooked egg. Top with a little black pepper.
Chef’s Tips: Cook your egg however you desire. I suggest a creamy yolk, but use your best judgement. If you are poaching eggs as shown, bring water to a boil in a small sauce pot and add salt and some vinegar, crack your eggs into the water and give the water a swirl. Allow the eggs to cook for about 3-4 minutes until the whites are firm but the yolk is still soft. Remove from the water with a slotted spoon, making sure to strain well, and place on top your toasts.
