Pastrami Smoked Salmon on Avocado Toast with Grilled Onions

Heat 1 tablespoon of the oil on medium high heat in a large skillet. Add the sliced onions to the pan, and stir to coat in the oil then continue to cook, undisturbed for about 3-4 minutes, or until the onions begin to take on a lot of color. Stir once more and cook for another 3-4 minutes, or until the onions have softened, but still retain some bite to them. Remove the onions from the pan and lower the heat to medium. 

Add the remaining oil to the pan and gently crack the eggs into the pan, taking care not to break the yolks. Fry the eggs until the whites are cooked but the yolks are still runny.

While the eggs are cooking, halve the avocados, and using a fork, mash half of an avocado onto each piece of toasted sourdough.

Divide the grilled onions amongst the 4 pieces of toast and scatter them on top of the avocado. Place 1 slice of Acme pastrami smoked salmon (about 1oz) on top of the onions.

Top with the fried eggs and serve immediately.