🐟 Toast from the Coast

Avocado, soft-boiled egg, sardines, and pickled onion on hearty bread — earthy, briny, and bright in every bite

📝 Ingredients (for 1 toast)

• 1 slice of dark rye or whole grain bread

• 1/2 ripe avocado

• 1 egg

• 2 canned sardines (preferably in olive oil)

• A few slices of pickled red onion (julienned)

• A few drops of fresh lemon juice

• Salt and black pepper to taste

• Optional: microgreens or fresh herbs for garnish

🍳 Instructions

1. Boil the egg

• Place the egg in a pot and cover it with cold water.

• Bring to a gentle boil over medium heat. Once boiling, set a timer for 5 minutes for a soft but firm yolk.

• Transfer the egg to a bowl of ice water or rinse under cold water. Peel and slice.

2. Toast the bread

• While the egg cools, toast the bread until it’s golden on the edges but still tender in the center.

3. Prepare the avocado

• Mash the avocado in a small bowl using a fork.

• Season with salt, pepper, and a few drops of lemon juice to brighten the flavor.

4. Assemble the base

• Spread the mashed avocado evenly over the toasted bread.

• Place the egg slices on top, then lay the sardines beside or partly over the egg so the yolk remains visible.

5. Add the toppings

• Place the pickled onion over the toast in light strips.

• Drizzle with extra lemon juice, crack some black pepper on top, and finish with a pinch of flaky salt.

6. Garnish and enjoy

• Top with microgreens or fresh herbs if using.

• Serve immediately while the toast is warm and the flavors are fresh.

🌿 Kuisit Tip

For quick pickled onions, soak thinly sliced red onion in lemon juice, vinegar, salt, and a pinch of sugar for 20 minutes or more. Keep leftovers in the fridge and use them on toast, salads, or bowls throughout the week.