Spicy Ranch Avocado Toast with Soft-Boiled Eggs and Pickles

Sometimes, simplicity simply isn’t better. So stack up those toppings, spice up your avocado, and banish the basic brunch.

Prep Time10

Cook Time10

Servings:

Author: Hidden Valley

1 cup seasoned rice vinegar seasoned rice vinegar
¼ cup water water
1 jalapeño, thinly sliced jalapeño, thinly sliced
1 ear fresh corn, separated from cob fresh corn, separated from cob
½ red onion, cut once horizontally and thinly sliced red onion, cut once horizontally and thinly sliced

2 eggs eggs
1 large avocado large avocado
½ teaspoon Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
1 teaspoon lime juice lime juice
2 tablespoons butter butter
2 large slices bread bread
1 ½ tablespoons Hidden Valley® Chili Ranch Crunch Hidden Valley® Chili Ranch Crunch

Place your chosen cut vegetables in a heatproof glass.
In a small pot, bring seasoned rice vinegar to a gentle simmer. Once simmering, pour the vinegar over the vegetables in the glass. Add water, ensuring the vegetables are fully submerged. Let them sit and pickle while you prepare the toast.

Get a pot of water to a rolling boil. Gently drop in the eggs and let them boil for precisely 6 minutes. Once done, transfer them to ice cold water and once cool, peel and set aside.
In a bowl, mash the avocado to your desired consistency. Elevate it by blending in the Hidden Valley® Spicy Ranch Salad Dressing and Seasoning Mix, followed by a splash of lime juice.
Heat a pan over medium flame and melt that butter. Place the bread slices in the pan, letting each side soak up the buttery goodness and turn golden brown.
Now, the fun part! On your toasted bread, spread the spicy avocado mash generously. Layer with your quick-pickled vegetables, followed by a sprinkle of Hidden Valley® Chili Ranch Crunch. For an elegant finish, place the soft-boiled eggs on top, and you're set!

Credit: This Little Goat Chili Crunch Collaboration