…for the Pickled Onions
Blanch the onions for 15 seconds. Drain in a colander and transfer to a small bowl. Heat the vinegar, water, salt and sugar in a small saucepan until it reaches a boil. Pour over the onions and let sit for 10 minutes. Cool. (Pickled onions can be stored in the refrigerator for a couple weeks.)
…for the Pea Avocado Hummus
Combine everything in a food processor and blend until well incorporated. You should end up with a thick, creamy hummus. If it’s too thick add a little more olive oil. Taste and adjust seasonings to keep your palate happy.
…for the Soft-Boiled Eggs
Fill a small saucepan with about 4 inches of water. Bring it to a boil and reduce to a fast simmer. Gently drop in the eggs and let cook 5 to 7 minutes. Lower the heat to maintain a fast simmer, if necessary. Have a bowl with ice water ready. Remove the eggs from the saucepan and transfer into the ice bath for a couple of minutes. This will stop the cooking and make it easier to peel the eggs. Gently crack the shell and peel the eggs under running water.
…for Putting It All Together
Grill or toast the slices of bread. Spread some of the hummus on the grilled bread. Top with pickled onions, soft-cooked eggs, a pinch of salt, freshly ground pepper and pea shoots. Praise and enjoy!
This recipe originally appeared on EdibleLongIsland.com: Spring Tartine With Sweet Pea & Avocado Hummus, Eggs and Pickled Onions.