Poached Chive and Avocado Toast

Prep Time: 10 minutes | Cook Time: 38 minutes

1/2 Yellow onion, chopped
3 Cabbage leaves
2 slices Sourdough bread
1 small avocado, halved
2 eggs
Seasoned salt (optional)
Chives, chopped

1. 1. 1. Heat medium non-stick sauté pan over medium-high heat until hot; add olive oil. Place onions, stirring occasionally until golden brown.
    2. Meanwhile, heat a large saucepan of water over high heat; bring to a boil. Add cabbage; cook 4-minutes. Scoop cabbage leaves with a wire skimmer spoon; chop and combine with onions until the desired doneness. Sprinkle with salt as desired.
    3. Toast bread slices, as desired. Spread avocado on bread slices. Set aside.
    4. Place OXO silicone egg poacher in the same saucepan that was used for cabbage; bring to a boil. Reduce heat to simmer; add the egg. Cook for 3-4 minutes, or until the desired doneness.
    5. On toast, top with egg; layer cabbage mixture, folding to fit. Garnish with seasoned salt and chives.