Bruschetta for breakfast
1 serving
7 minutes
Breakfast bruschetta is a refined combination of simplicity and flavor from Italian cuisine. A crispy piece of ciabatta toasted in a dry pan serves as the perfect base for tender avocado drizzled with refreshing lemon juice. Mayonnaise and Dijon mustard add zest, while fresh tomato slices bring juiciness and balance. The finishing touch is a poached egg seasoned with sea salt and chili flakes, adding elegance and richness to the morning meal. This bruschetta is ideal for a leisurely breakfast, awakening the senses and energizing you. With its nutritious composition, it is not only delicious but also healthy, and its harmonious blend of textures and aromas makes it a splendid choice to start the day.
1
Place a piece of ciabatta on a dry hot skillet.
- Ciabatta: 1 piece
2
Once the bread is lightly browned, flip it. Remove from heat after a minute and let it cool.
3
Mash the avocado flesh with a fork.
- Avocado pulp: 30 g
4
Sprinkle with lemon juice.
- Lemon: 1 piece
5
Salt and mix.
- Sea salt: to taste
6
Spread with mayonnaise and pepper.
- Mayonnaise: 1 teaspoon
- Ground black pepper: to taste
7
Add mustard.
- Dijon mustard: 1 teaspoon
8
Next, spread the avocado pulp.
- Avocado pulp: 30 g
9
Top with thinly sliced tomato slices. Sprinkle lightly with salt.
- Tomatoes: 25 g
- Sea salt: to taste
10
Place the poached egg on top. Season with salt and chili flakes.
- Chicken egg: 1 piece
- Sea salt: to taste
- Chili pepper flakes: to taste