Sunday Morning Avocado Toast

1. 1

   To make the caramelized onions, melt butter over medium heat in a pan. Add onions and stir to coat all the pieces with butter. Once the onions start to sizzle in the pan, cook for 5 minutes.

2. 2

   Reduce heat to low and allow onions to cook (without stirring) for 10 minutes.

3. 3

   Stir onions and allow to cook for an additional 10 minutes (without stirring). At this point your onions should be brown but not burnt and very soft.

4. 4

   Deglaze the pan with just enough of the vegetable broth to get the brown bits off the bottom and cook for 10 more minutes (without stirring).

5. 5

   Taste your onions and add salt and pepper as needed. Remove from heat and allow to cool. You can store the onions for one week in the fridge.

6. 6

   In the meantime, cook your 4 eggs. I prefer hard scrambled eggs, but you could used poached, sunny side up or even hard boiled. I am not giving you a recipe here because egg preference is totally up to you.

7. 7

   To assemble add your toasted bread to four plates. Top each slice with 1/4 of the caramelized onions, 1/4 of the sliced avocados, 1/4 of eggs and top with sliced radishes and sprinkle with chili onion crunch.

8. 8

   Serve with fresh fruit!

* Per serving · 4 servings · Values may vary.