"Avocado toast with Vietnamese-inspired toppings for a belated #nationaltoastday post. (It was yesterday). Sourdough topped with fish sauce mayo, mashed avocado, pickled carrot, daikon, cucumber, fresh herbs, a poached egg, and ground pink peppercorn. I already had some pickled carrot in my fridge, so I decided to make a toast that was very loosely based on the fillings of a bánh mì (minus the best part—the meat!).
In case you were wondering what ”fish sauce mayo” is, I literally just mixed together fish sauce and mayo. Might be too potent for some people, but I freaking love fish sauce, so I thought this creamy umami bomb spread balanced well with the pickled carrot. Any other diehard fish sauce fans out there?"
Avocado Toast with Veggie Ribbons
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A Note from Feedfeed
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?
If you're a visual learner, don't worry. We've got a quick tutorial for you to make quick pickled onions! Not sure how to poach an egg? Watch here!
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- Recipe Card
Prep time 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 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
- Salt
- Fresh herbs, like perilla, thai basil, cilantro
- Pink peppercorns, freshly ground
Method
Step 1
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.)
Step 2
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.