Avocado and pickled onions are a match made in heaven! This avocado smash is decadently rich and luxuriously smooth and the pickled onions are tangy and sweet. Both come together in under ten minutes and make the perfect breakfast meal!
Avocado Smash with Quick Pickled Onions
This is one fancy piece of avocado toast! It’s something I tend to reserve for a weekends breakfast although I would by lying if I said I didn’t enjoy it all week long. The avocado smash is decadently rich and luxuriously smooth. It has a tangy flavour from the lime juice that is perfectly balanced by the creamy avocado and goats cheese. The acid from the lime juice also gives the avocado a little boost in flavour. It’s goes so perfectly with some pickled onions, smoked salmon and a poached egg to top it all off!
Quick Pickled Onions
If I have quick pickled onions sitting in my fridge, I am throwing them on top of everything! Not only are they vibrantly pink and one of the most aesthetically pleasing items that will sit on your fridge shelf, they are also the perfect topping to my avocado smash. They are tart, tangy and crunchy and will last in your fridge for several weeks. You can add anything you like to the pickling brine such as herbs or garlic yet I like to keep it simple and just use some black peppercorns.
How to poach an egg
Now that we have covered the spread and onions, let me share with you all my secrets for poaching the perfect egg. You know which type of egg I’m talking about… that one that is firm on the outside and oozes out the most perfectly orange yolk when your knife cuts into it. Yes, that’s the one! My biggest trick is to crack your egg into a fine mesh strainer as this will remove all of the loose egg whites from the egg. It’s important these are removed as they will separate from the egg when poaching it and create a frothy mess in your pot. Bring your pot of water to a boil and then immediately turn the heat down so it is at a slight simmer.
Check out my other avocado and avocado smash recipes below:
Whipped Avocado & Cream Cheese Spread
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This recipe was sponsored by our friends at Rich Glen Olive Oil.
Avocado Smash with Quick Pickled Onions
Ingredients
Avocado Smash
- 1 avocado
- 1/2 lime zest and juice
- 30 g goats cheese
- 1 tbsp Rich Glen Extra Virgin Olive Oil
- flakey sea salt and black pepper
Pickled Onions
- 2 red onions finely sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp black peppercorns
Toast
- 300 g smoked salmon
- 2 sourdough slices
- Rich Glen Extra Virgin Olive Oil
- fresh dill
- 2 eggs
- 1 tsp white vinegar
Instructions
Avocado Smash
- Add all ingredients into a medium sized bowl and mash together with a fork until all ingredients are well combined yet there is still a bit of texture in your mash.
Quick Pickled Onions
- Thinly slice the red onion with a sharp knife and place into a seal proof jar.
- On a medium heat in a small pot, combine the black peppercorns, vinegar, water andsugar. Bring to the boil then transfer the pickling brine to the jar with the red onion. Fully submerge the onions with the pickling brine and leave for a minimum of 15 minutes before using. Store in the fridge for several weeks.
Toast
- Drizzle each side of your sourdough slices with olive oil and place into a cast iron pan. Cook on a very low heat for roughly 10 - 15 minutes each side.
- Bring a pot of boiling hot water to the boil then reduce the heat to low so the water is at a simmer.
- While waiting for the water to boil, crack an egg into a fine mesh strainer to remove the loose egg whites.
- Stir the white vinegar into the water and create a whirlpool by using a whisk. Drop the egg into the centre of the whirlpool and cook for 2 minutes. If you are cooking multiple eggs at the same time, slightly push the first egg to the side and gently create a whirlpool for the second egg to be dropped into.
- Scoop the egg out and place onto a piece of absorbent paper to drain the excess water.
- Assemble the toast by layering a tablespoon of avocado smash, followed by slices of smoked salmon and then the quick pickled onions. Finish off with a poached egg and sprinkling of fresh dill.
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