Bruschetta with avocado, salmon and poached egg
3 servings
10 minutes
Bruschetta with avocado, salmon, and poached egg is an exquisite combination of flavors that transports us to the sunny streets of Italy, where the aroma of fresh bread mingles with the sea breeze. Crispy rye bread, lightly toasted in butter, serves as the perfect base for a delicate sauce made from avocado, cream cheese, and kale. Slices of lightly salted salmon complement the creamy texture of the spread, while poached eggs add sophistication and softness to the dish. A hint of lime's acidity and the spiciness of grainy Dijon mustard highlight the richness of flavors. Balsamic cream finishes the composition with light sweet notes. These bruschettas are an ideal choice for a leisurely breakfast or an elegant appetizer that will delight gourmets with their harmony and sophistication.
1
Slice the avocado, salt it, drizzle with lime juice, and put half in the blender.
- Avocado: 1 piece
- Salt: to taste
- Lime: 1 piece
2
Add cream cheese and butter.
- Cream cheese (curd cheese spread): 3 tablespoons
- Butter: 1 tablespoon
3
Add mustard.
- Wholegrain Dijon mustard: 1 teaspoon
- Dijon mustard: 0.5 teaspoon
4
Then add kale.
- Kale: 2 stems
5
Whip vigorously until smooth consistency.
6
Spread butter on both sides of the bread slices (with a thin layer) and place them in a heated pan. Fry for one minute on each side.
- Rye bread: 3 pieces
- Butter: 1 tablespoon
7
Spread a thick layer of the prepared sauce on the bread. Add greens.
- Kale: 2 stems
8
Place the remaining half of the avocado and slices of salmon on top. Sprinkle with sesame.
- Avocado: 1 piece
- Lightly salted Atlantic salmon: 100 g
- Salt: to taste
9
Boil the eggs soft and add them on top of the bruschetta before serving. Add a little balsamic cream on the avocado.
- Chicken egg: 3 pieces
- Balsamic glaze (crema): 1 teaspoon
