Sourdough Toast with Smashed Avocado and Lime

Peel 1/4 of a raw red onion and slice it very thinly. In a small bowl, combine 1/4 cup white vinegar, 1/4 cup warm water, 1 tsp sugar, and 1/2 tsp salt, stirring until dissolved. Submerge the sliced onions in this mixture and let them quick-pickle while preparing the rest of the meal.

Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl. Grate 1 tsp of lime zest from the lime, then squeeze the juice of the whole lime (about 2 tbsp) over the avocado. Add 1/2 tsp salt and 1/4 tsp black pepper. Use a fork to smash the mixture to your preferred texture, then stir in 1 tbsp of finely chopped fresh cilantro.

Fill a medium saucepan with 3 inches of water, add 1 tsp white vinegar, and bring to a gentle simmer over medium heat. Crack 3 raw eggs individually into small ramekins or cups. Gently swirl the water to create a slow whirlpool, then slide each egg into the water. Poach for 3 to 4 minutes until the egg whites are fully set but the yolks remain soft. Carefully remove with a slotted spoon and drain on paper towels.

Heat a cast-iron skillet over medium heat and melt 1 tbsp butter. Place 3 slices of sourdough bread in the skillet and toast for 2 to 3 minutes per side until golden brown and crispy.

Spread the smashed avocado mixture evenly across the 3 slices of toasted sourdough. Top each slice with a poached egg. Garnish with the quick-pickled red onions, a pinch of red pepper flakes, and remaining cilantro leaves before serving.