Pickled Onion Avocado Toasted English Muffins
This avocado breakfast recipe is the perfect start to your day, but it makes a great snack too! The avocado toast starts with an English muffin and is topped with quick pickled onions and cherry tomatoes.
Servings 4 servings
- 1/2 red onion thinly sliced
- 1/2 - 1 cup vinegar
- 2 English muffins
- 2 avocados
- 4 grape tomatoes
- Salt and pepper to taste
Place the red onion in a small jar or bowl and add enough vinegar to cover. Set aside for 1 hour or keep in the fridge for future use.
Split and toast the English muffins.
While the muffins are toasting, cut the avocados in half, discard the seeds, and scoop out the flesh. Mash with a fork.
Thinly slice the grape tomatoes.
Spread the mashed avocado over the toasted English muffins, top with the sliced tomatoes and pickled onions.
Sprinkle with salt and pepper.
Calories: 236kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 585mg | Fiber: 7g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 13.4mg | Calcium: 30mg | Iron: 0.8mg