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Ahh avocado toast…the symbol of a generation. My generation, the millennials, who are willing to pay $19 for a piece of avocado toast and forfeit home ownership for it. Okay, so I think 90% of the world called that statement hogwash, but it will always come to mind when I think about avocado toast now.
A relatively recent addition to food trends, avocado toast is popular for a reason: it’s freaking good! I applaud whoever thought of smashing some avocado on toast because it opened a whole world of possibilities of what could go on top of those two basic ingredients. I need mine with some bells and whistles…like this one, the idea of which I stole from one of my favorite local restaurants St. Kilda. I am a restaurant idea thief, of that I will confess. I LOVE to take something delicious from a restaurant and try to recreate it at home.
This avo toast has charred corn (if you don’t know about the pre-charred corn you can buy frozen at Trader Joe’s and Whole Foods, you best be leaving now to go get some), feta, chunky tomato “salsa” which is really just fresh cherry tomatoes stirred together with some of my Sticky Tomato Jam, pickled red onions, and microgreens. I recommend adding some protein to it by way of a fried or poached egg. The restaurant serves it with cucumbers, which in my book are always optional but you do you.
Hey, if you start making avocado toast at home instead of going out for it, you can probably save enough money to buy a house! Or you can invite your friends over and start charging them $19 apiece to speed the process up! This one is a real beauty.
P.S. I’m sorry to you all because I said I would post this two days ago so you could have it for breakfast over the weekend. I failed you.
Avocado Toast with Pickled Red Onions, Corn, Feta and Tomato Salsa
- Yield: 2 servings 1x
Description
The perfect avocado toast: smashed avocado on sourdough bread with charred corn, feta, pickled red onions and microgreens! Add some protein by way of an egg for a full breakfast.
Ingredients
- 2 slices sourdough bread, cut into 1/2-inch-thick slices on the diagonal
- 2 ripe avocados
- 1 lemon
- 1/4 cup Sticky Tomato Jam
- 1/2 cup cherry tomatoes, quartered
- Quick Pickled Red Onions
- 1/2 cup frozen corn kernels or 1 corn on the cob
- Small piece of feta cheese
- Handful of any flavor microgreens
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Sliced cucumbers, optional
- 2 eggs, scrambled, fried or poached, if desired
Instructions
- Toast the sourdough slices to your desired doneness. Place on two plates.
- Cut the avocado in half and remove the flesh, discarding the pit in the center. Mash the avocado in a small bowl, adding the juice of 1/2 a lemon and seasoning with salt and pepper to taste. Set aside.
- In another small bowl, combine the juice of the remaining 1/2 lemon and the Tomato Jam, stirring to loosen the jam. Add the cherry tomatoes, mix to coat and season with salt and pepper to taste. Set aside.
- In a medium skillet, heat a drizzle of olive oil over high heat. Add the corn kernels and cook for 2 to 3 minutes to warm through; try to get some char on the kernels. Alternatively, if corn is in season, char the corn in the skillet until the kernels are softened. Cut the kernels off the cob. Keep the corn warm in a bowl covered with foil, reheating in the microwave for a few second if needed.
- To assemble, spread the mashed avocado on each piece of toast. Spread the tomato jam down the center of the avocado. Sprinkle the corn and crumble the feta on top. Place the pickled red onions in the center and add a handful of microgreens to each toast. Sprinkle with salt and pepper and drizzle with a little olive oil, if desired. Add the cucumbers and an egg, cooked however you like, on the side if desired.
- Category: Breakfast, Vegetarian