A nutritious and versatile dish featuring sunny side up eggs on thick sliced farm bread or sourdough, topped with mashed avocado, pickled red onion, arugula, and microgreens for a delicious meal any time of the day.
1: Finely slice a red onion and add it into a mason jar.
2: Fill the jar halfway with apple cider vinegar and the rest with water.
3: Add 1.5 teaspoons salt, 1 tablespoon sugar, and 1/2 teaspoon dried oregano.
4: Seal the jar and shake, then store it in the fridge for a minimum of 3 hours.
5: Warm a tablespoon of butter in a nonstick pan over medium heat until melted.
6: Crack in desired number of eggs and season with salt and pepper.
7: Cook until the edges of the eggs are set and the middle of the whites are still clear.
8: Pour a few tablespoons of water into the pan and cover with a lid.
9: Let the steam finish cooking the whites and barely cook the yolk.
10: Remove eggs from the pan.
11: To assemble the toast, smear avocado onto the slice of toasted bread.
12: Top with pickled red onions and a generous helping of microgreens.
13: Place the sunny side up egg on top and sprinkle flaked sea salt to finish.
