Avocado, Caper, and Pickled Onion Toast

Serves: 2

·         ¼ small red onion, thinly sliced

·         ½ tsp. fresh lemon juice

·         ½ tsp. capers, coarsely chopped

·         1 tsp. extra-virgin olive oil

·         Kosher salt and ground black pepper

·         1 tsp. lemon zest

·         ½ avocado, pitted

·         2 slices whole-grain bread, toasted

·         2 hard-boiled eggs

Combine the onion, lemon juice, capers, oil, and ¼ tsp. salt and pepper in a bowl.  Let stand until the onions soften slightly, about 10 minutes.  In another bowl mash the lemon zest and avocado with 1/8 tsp. salt.  Spread half of the avocado mixture on one slice of toast and top with half the onions.  Slice hard-boiled egg and place on top of onions.