If there is one thing I have learned in the kitchen, it is to keep recipes like Onion Confit, Cucumber, and Avocado Toast close at hand. This is the sort of breakfast that makes a slow morning feel even better. There is something comforting about letting the oven take over while the table comes together.
Ingredients
Instructions
- Third toast: onion confit cucumber avocado toast.
- Probably my favorite toast thus far, it’s so buttery and creamy with a bit of crunch. Trust when I say your taste buds have been asking for this.
- Preheat oven to 350 F.
- Get some boiler onions peel (this will take a bit of time) place in a baking dish add springs of fresh oregano or rosemary, cover with extra virgin olive oil. Bake for 30 minutes then lower the heat to 200 F. Continue baking for another 30 minutes or until the onions are soft. Let cool before storing in an air tight jar.
- It will keep in the fridge for one month.
- Brush your toast with the onion oil on both sides and toast in a pan until golden on both sides.
- Smash one avocado sprinkle with sea salt flakes add sliced cucumbers then layer with the onion confit smash slightly! Sprinkle with everything but the bagel add spring of dill and enjoy.