Enjoy my recipe for a yummy avocado toast. I know, I know, avocado toast is a bit over-done these days, but, the secret here is the caramelized onions and the balance of flavors. The richness of the avocado is balanced with the heat of the Chili Onion Crunch sauce (from Trader Joe’s). The caramelized onions add a bit of sweetness that balances out the umami of the eggs yolks. —jodiloves
To make the caramelized onions, melt butter over medium heat in a pan. Add onions and stir to coat all the pieces with butter. Once the onions start to sizzle in the pan, cook for 5 minutes.
Reduce heat to low and allow onions to cook (without stirring) for 10 minutes.
Stir onions and allow to cook for an additional 10 minutes (without stirring). At this point your onions should be brown but not burnt and very soft.
Deglaze the pan with just enough of the vegetable broth to get the brown bits off the bottom and cook for 10 more minutes (without stirring).
Taste your onions and add salt and pepper as needed. Remove from heat and allow to cool. You can store the onions for one week in the fridge.
In the meantime, cook your 4 eggs. I prefer hard scrambled eggs, but you could used poached, sunny side up or even hard boiled. I am not giving you a recipe here because egg preference is totally up to you.
To assemble add your toasted bread to four plates. Top each slice with 1/4 of the caramelized onions, 1/4 of the sliced avocados, 1/4 of eggs and top with sliced radishes and sprinkle with chili onion crunch.