CookOS may earn a commission from Instacart orders.
Pickled red onions and crispy garlic chips are a simple, vibrant condiment that transforms breakfast. The onions take minutes to prepare and keep refrigerated for weeks, while the garlic fries in neutral oil until golden and crunchy.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Thinly slice the red onions and pack them tightly into two large, clean glass jars.
In a medium saucepan, combine water, white vinegar, granulated sugar, and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
Stir in the dried oregano. Add one bay leaf to each jar of onions.
Carefully pour the hot brine over the onions in the jars, ensuring they are fully submerged. Seal the jars and let them cool before refrigerating.
To make the crispy garlic, thinly slice the garlic cloves.
Heat neutral oil in a small pan over medium heat. Add the sliced garlic and fry until golden brown and crispy, stirring frequently to prevent burning.
Using a slotted spoon, remove the garlic chips from the oil and drain them on a paper towel-lined plate. Season with a pinch of salt while they are still warm.
To prepare the breakfast plate, crack eggs into a bowl. Add a splash of water and a pinch of garlic salt, then whisk until smooth.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, gently pushing the eggs from the edges toward the center to create soft curds.
Serve the soft scrambled eggs with toast, sliced avocado, a generous portion of pickled red onions, and a sprinkle of crispy garlic chips. Garnish with hot sauce and chili powder if desired.
Written automatically by CookOS, not by the creator.
Store pickled red onions sealed in the refrigerator for several weeks. Crispy garlic chips stay crisp in an airtight container for up to 5 days.
two large glass jars with lids · slotted spoon · non-stick skillet
Written automatically by CookOS, not by the creator.
Properly sealed and refrigerated pickled red onions will keep for several weeks. The longer they sit, the more the color and flavor develop.
Yes. After removing the onions, strain the brine through cheesecloth and refrigerate. You can reuse it once or twice for fresh batches of onions or other vegetables.
Heat the oil over medium heat and stir the garlic frequently. Watch for a light golden color; remove immediately with a slotted spoon and drain on paper towels, as they continue to darken as they cool.
Yes. Prepare them up to a week in advance and store sealed in the refrigerator. They're best served cold or at room temperature.
Rice vinegar or apple cider vinegar work well and will slightly alter the flavor profile. Use equal amounts as called for in the recipe.
