prep time: 10 min + 30 min resting | cook time: 5 min
I’m a millennial so obviously I love avocado toast. One of my favorite avo toast combinations is inspired from the now-closed Wilma’s in Ann Arbor (tears). Wilma’s was the Instagram-worthy mecca of many young Ann Arbor-ites that featured menu items such as acai bowls, smoothies, and of course, avocado toast. The toast, with its tangy additions of pickled onions and lemon zest, was just what I’d need for a weekend breakfast. And while I can no longer venture out on a sunny Sunday to enjoy it on the patio at Wilma’s, I will still make it at home for days to come.
- Bread: Buy artisan bread over “Wonder Bread” type loaves. Artisan rounds can range anywhere from $3 to $8 depending on where you buy from, but even the pricier loaves go a long way; most shops have a bread slicer that can pre-slice for you in thin, even pieces. To make your bread last longer, store the loaf in the freezer after you slice it. You can just take the toast out and put it right in the toaster once you’re ready to eat and it toasts up good as new 🙂
- Quick pickled red onions: I adapted the recipe from Cookie + Kate, which I will list below. These are a faster alternative to traditional pickling,which works well enough for me. You’ll want to make these ahead of time, and they can last about a week in the fridge to put on whatever you want – toast, tacos, or chilaquiles. Also – this WILL make your kitchen smell like vinegar for a short while after you’re done simmering the vin on the stovetop, FYI.
Makes 2 servings
for the quick pickled onions
- ½ red onion
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- ½ cup water
- 1 Tablespoon honey
- 1 ½ teaspoons kosher salt
- Crushed red pepper
for assembling the toast
- 2 slices of toast – I recommend sourdough
- 1 avocado
- 2 eggs
- Quick pickled red onions (from above)
- Lemon wedge
- Extra virgin olive oil
- Crushed red pepper flakes
- Salt and pepper
- Sriracha, optional
making the quick pickled onions
- Slice the onion in half crosswise (across the “fatter” portion) so the section of onion shows the circular rings inside. Peel off the first 1-2 layers that aren’t edible. Then slice into rings – slice as thin as possible.
- Pack onion rings into a mason jar or heat-safe container.
- Simmer all other ingredients over the stovetop for just a few minutes – once you notice it simmering, turn the stove off.
- Pour the liquid into the jar of onions. I do this with the jar set in the sink just in case I have some spillage.
- Push the onions down into the liquid with a spoon until they are all submerged.
- Let rest for at least 30 minutes until cooled.
- If you are not using them directly after cooling, store in fridge.
assemble & eat
- Fry your eggs to your liking (I like sunny side up or over-easy for this toast).
- Toast yo toast.
- On each slice, spread avocado, drizzle olive oil, squeeze lemon, and add pickled red onions.
- Top with egg. Top with crushed red pepper and sriracha if you wish. Dig in.
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