Breakfast sandwich with avocado, pickled onion and lime crema

Maybe I'm taking this a bit too far, but there are good breakfast sandwiches and then there are great breakfast sandwiches. To find out how to make the latter, I turned to Oakland's newest all-day breakfast sandwich destination, Gastropig. Its head chef broke down the most important elements of what makes a memorable bite, and shared a few suggestions for what to make at home. This sandwich is adapted from Gastropig's avocado toast. While simple, it does require a little advanced prep to make the pickled onions and lime crema. Though once those are done they'll keep in your fridge for a few weeks, so you can continue making breakfast sandwiches all month long. 

SERVES 2

INGREDIENTS

For the pickled red onion
1 small red onion, thinly sliced
1/2 cup rice wine vinegar
1/2 cup warm water
2 tablespoons sugar
1 teaspoons Kosher salt
1 teaspoon pickling spice
2 dried red chilies
For the lime crema
4 ounces sour cream
1 tablespoon fresh lime juice
1/4 cup cilantro, chopped
Kosher salt
For the sandwich
2 brioche buns, sliced in half
2 tablespoons butter
2 eggs
1 large ripe avocado, sliced
1/4 cup sprouts

INSTRUCTIONS

Make the pickled red onion.  In a large jar, add the vinegar, water, sugar, salt and pickling spices. Cover and shake to combine. Add the sliced onion and let sit at room temperature for at least 1 hour. Meanwhile, make the lime crema.

In a medium bowl, add the sour cream, lime juice cilantro and whisk to combine. Add salt, to taste. Set aside.

Heat the oven to 375°F. Place the brioche buns on a large baking sheet. Bake for 5 to 7 minutes, until the bread slices are golden brown. Remove from the oven and let cool. Meanwhile, fry the eggs.

In a small nonstick pan, melt the butter. Fry the eggs until the whites are set and the yolk is still runny.

Top each slice of toasted bread with half of the avocado, one egg, a few pickled onions and sprouts. Drizzle with the cilantro crema. Serve.