Spicy Avocado Toast with Egg, Pickled Onion & Vulcan

A simple, savory breakfast with creamy avocado, tangy pickled onions, a rich egg, fresh microgreens, and a hit of Vulcan Fermented Habanero.

Ingredients

• 1 thick slice sourdough bread
• 1/2 ripe avocado
• 1 large egg
• 2 tablespoons pickled red onions
• 2 tablespoons crumbled feta or cotija cheese
• Small handful microgreens
• 1–2 teaspoons Vulcan Fermented Habanero Hot Sauce, plus more to taste
• 1 teaspoon olive oil or butter
• Squeeze of fresh lime
• Flaky salt
• Freshly cracked black pepper

Instructions

1. Toast the sourdough until golden and crisp around the edges.
2. In a small bowl, mash the avocado with a squeeze of lime and a small pinch of salt.
3. Heat the olive oil or butter in a small skillet over medium heat. Fry the egg to your preferred doneness. A runny or slightly jammy yolk works especially well.
4. Spread the mashed avocado generously over the toasted sourdough.
5. Top with the fried egg, pickled red onions, crumbled cheese, and microgreens.
6. Drizzle Vulcan Fermented Habanero over the top.
7. Finish with flaky salt, cracked black pepper, and another squeeze of lime if desired.

Serve immediately with extra Vulcan on the side.

Vulcan Tip

Start with a light drizzle, take a bite, and add more from there. The creamy avocado and rich egg balance the fermented habanero heat beautifully.