We've never seen a prettier avocado toast. A slice of toasted sourdough is the perfect vehicle for bringing us this mountain of mashed avo, quick pickled veggie ribbons, and a runny poached egg! Did someone say dinner is served?
- 1 slice sourdough, toasted
- 1 avocado, mashed
- 1 egg, poached
- 1 tablespoon Japanese mayonnaise
- 1/4 teaspoon fish sauce
- Purple daikon radish, thinly sliced
- Cucumber, sliced into ribbons
- Carrot, sliced into ribbons
- 4 teaspoons sugar
- 1/4 cup rice vinegar
- 1/4 cup hot water
- Fresh herbs, like perilla, thai basil, cilantro
- Pink peppercorns, freshly ground
To make a quick pickle with the carrot, dissolve sugar in hot water, then add carrot ribbons, rice vinegar, and salt to taste. Set aside to marinade while prepping the rest of the toast, tossing occasionally to make sure the ribbons are coated. (Note: This recipe is for pickling the whole carrot, but only a few ribbons are used for the toast.)
Combine fish sauce and mayonnaise. Spread on top of toast. Add a layer of avocado mash, and then drape a few "ribbons" of cucumber and pickled carrot on top. Add poached egg, a couple of daikon slices, and some scattered fresh herbs. Top with a few grinds of pink peppercorn.