Though her stigma is strong, I have always ridden against popular opinion. I love Mondays. I really do. They are so full of promise. A fresh, new week. A blank slate. A (hopefully) restful weekend backing me up as I get back down to my routine, which, albeit monotonous at times, brings me such comfort.
It is likely that my refrigerator is well-stocked with fresh produce and kombucha, obtained over the course of the weekend's errand-running, and there is probably an episode of Call The Midwife for me to catch up on while I tackle my morning chores.
After getting Sabine her breakfast, I'll stumble into the kitchen in search of mine. If I am lucky, after pinching several specimens for ripeness, I will stumble upon an avocado sufficiently soft for my purposes.
A slice or two of my favorite loaf are shoved into the toaster and I once again reproach myself for not clearing away the crumbs that inevitably surround the machine.
The avocado is mashed and I make a pot of coffee. Most likely, I will be disappointed with myself for not showing more forethought and making a pot last night so I could enjoy my latte iced. As it is, hot will have to suffice.
Now, here is where it gets fun. In past, I would finish off my avocado toast with a squeeze of lemon and a sprinkling of salt. But! That was before I had discovered the magic of pickled onions and queso fresco. It was an accidental moment of genius for which I am ever grateful.
The queso fresco adds such a pleasant, briny note to the toast, and the pickled onions are a surprising and colorful way to bring in a bit of acidity.
While it might sound odd to incorporate raw onions into breakfast, trust me when I say that it works! The pickling brine significantly tones down their more abrassive notes.
And, if my claims do not convince you, surely their hot pink hue will.
Talk about instagram-worthy.
This is so much better than a smoothie bowl.
The combination of all these flavors and textures is so so good. I cannot even describe how much I love this toast. It has been my new go-to breakfast and lunch.
It also feels really light and refreshing, even though it is super filling.
Whether you are a fan of Mondays or not, with this in reach you cannot help but smile a bit.
AVOCADO TOAST WITH QUESO FRESCO & PICKLED ONIONS
SERVES TWO, BUT IS EASILY MULTIPLIED
FOR THE PICKLED ONIONS (recipe adapted from Jessica Merchant)
- 1 red onion, sliced very thin
- 1/2 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt
Cook's Note: This recipe will make far more pickled onions than you will need for this recipe. You can use any surplus for topping nachos, tacos, or whatever you like!
In a small jar, combine vinegars, sugar, and kosher salt. Whisk until the sugar has dissolved, then add the onions. Allow to sit at room temperature for 1 hour.
Refrigerate until ready to use.
Cook's Note: You can store the pickled onions in the refrigerator for up to two days.
TOAST & ASSEMBLY
- 2 thick slices of an Italian boule, or whatever bread you like best for toasting
- 1 medium, ripe avocado
- kosher salt
- 1/4 cup queso fresco, crumbled
Toast bread until crisp and golden.
Slice the avocado lengthwise, and remove the pit. Use a fork to mash up the avocado while still in the skin, then scoop out and spread one half over each slice of toast. Sprinkle with kosher salt and queso fresco.
Top the toast with pickled onions and serve immediately.