AVOCADO TOAST WITH EGGS N’ ONIONS

This is a story about a dish everyone loves, loves to hate, and will never stop eating. It’s about a hashtag that’s home to more than 400,000 Instagram posts. It’s about the vegetal-tasting fruit of our generation slathered generously on the homiest of foods. Expect texture, expect acid, expect EGGS.

15 MINS
PREP TIME
20 MINS
TOTAL TIME
1
Serving
INGREDIENTS:

1 slice of sourdough

1 avocado

1 tablespoon parsley, chopped

1 Peck Pack (we love Salt & Pepitas, but anything goes) or two boiled eggs

Lem (juice + zest)

Red onion, thinly sliced

Radishes, thinly sliced

Scallions, chopped

Salt & pepper (if you're not using your Peck Pack dip)

DIRECTIONS:
  1. Toast your bread of choice.
  2. Lightly smash ripe avocado in a bowl. Add a squeeze of lemon, a dash of lemon zest, the chopped parsley, and your Peck Pack dip (or a healthy dash of salt and pepper). Mix to combine.
  3. Slather avocado on toast. Top with thinly sliced radishes, chopped scallions, and sliced red onions.
  4. Finish with sliced Peckish eggs and another sprinkle of your Peckish dip.

Optional: Add pickled red onions for more OOMPH. Slice a red onion as thinly as possible. Add to a jar with one cup apple cider vinegar, a half cup red wine vinegar, and a pinch of salt and sugar. Let marinate for at least 30 minutes. Strain and use instead of plain sliced onions.

 

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