Discover a deliciously simple dish with Avocado and Poached Egg Bruschetta. This recipe combines creamy avocado, warm poached eggs, and crusty toasted bread for a delightful start to any meal.
Perfect for brunch or a light dinner, this dish packs a healthy punch, rich in proteins and healthy fats. Not only is it quick to whip up, but it’s also visually stunning and incredibly satisfying. Whether you serve it at a weekend gathering or just for yourself, each bite offers comfort and nutrition.
Serving and Pairing Suggestions
Serve this elegant bruschetta as a light brunch option or a delicious appetizer. It pairs wonderfully with a side of mixed greens or a fresh tomato salad for a wholesome meal.
You could also enjoy it with a refreshing drink like Watermelon Agua Fresca or Tomato Gazpacho Shots to enhance your dining experience. If you’re in the mood for something hearty, try it alongside Tuscan Grilled Chicken Under a Brick for a complete meal.
Tips and Notes
- Choose ripe avocados: Look for avocados that yield slightly to gentle pressure. This ensures creamy texture.
- Perfect your poached eggs: Use fresh eggs for the best results. Add a splash of vinegar to the water to help the egg whites coagulate.
- Opt for quality bread: A rustic, crusty bread works best. Sourdough or ciabatta adds fantastic flavor and texture.
- Add toppings: Fresh herbs, a sprinkle of chili flakes, or a drizzle of olive oil can elevate flavor.
- Make it vegetarian-friendly: This recipe can easily be modified by omitting the egg for a tasty avocado toast.
Don’t wait; get your ingredients ready and start creating this mouthwatering Avocado and Poached Egg Bruschetta. Your taste buds will thank you!
Avocado and Poached Egg Bruschetta
Equipment
- 1 Saucepan
- 1 Toaster or oven
- 1 Mixing bowl
- 1 Slotted Spoon
- 1 Knife
Ingredients
- 4 slices 1-inch thick of bread (your choice)
- 2 ripe avocados - mashed
- 4 large eggs - for poaching
- 1 tablespoon white vinegar - helps egg poaching
- Salt - to taste
- Pepper - to taste
- Red pepper flakes - optional, for garnish
- Olive oil - for drizzling
- Fresh lemon juice - optional, for avocados
Instructions
- Start by toasting the slices of bread in a toaster or under a broiler until golden brown.
- In a saucepan, bring water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl and carefully slide it into the simmering water. Poach them for about 3-4 minutes for a runny yolk.
- Once done, use a slotted spoon to transfer the poached eggs onto a paper towel to drain excess water.
- Spread a generous amount of mashed avocado on each slice of toasted bread, seasoned with salt, pepper, and a squeeze of lemon juice if desired.
- Top each avocado toast with a poached egg, and sprinkle with more salt, pepper, and red pepper flakes if using.
- Drizzle with olive oil before serving.