Recipe Book

1099

SERVINGS

TOTAL TIME

30 min

ACTIVE TIME

20 min

Avocado Toast with Egg, Asparagus, and Pickled Onions

We’ve jazzed up avocado toast with tangy pickled onions and

jammy fried eggs for a lunchtime (or breakfast) treat that’s hard

to beat.

1. Halve and pit the avocados. Using a spoon, scoop the esh into

a medium bowl. Add the lime juice, salt, and pepper, and mash

with a fork to desired consistency.

2. Put the onions in a small bowl. Using a vegetable peeler, shave

the asparagus into the bowl. Add the parsley and toss gently.

3. Place the slices of bread on the wire rack and slide it into the

highest rack position.

4. Set the Air Fryer + Oven to Toast on Shade 5.

5. While the bread is toasting, heat the butter in a large nonstick

skillet over medium heat. Crack the eggs into the skillet, cover

with a lid, lower the heat to medium low, and cook until the

whites are opaque and the yolk is still runny; or cook the eggs to

your desired doneness.

6. Divide the avocado among the four slices of toast. Top each

with an egg and then the asparagus and onion salad, being

careful not to break the yolk. Season to taste with salt and

pepper and serve.

• 2 ripe avocados

• 1 Tbsp fresh lime juice

• 1 tsp kosher salt, more

to taste

• ½ tsp freshly ground black

pepper, more to taste

• ¼ cup thinly sliced homemade

or jarred pickled red onions

• 2 stalks asparagus, preferably

thick, trimmed

• 2 Tbsp fresh parsley leaves

• 4 slices wholegrain or

sourdough bread

• 2 Tbsp unsalted butter

• 4 large eggs

INGREDIENTS