Bruschetta Bread with Avocado and Poached Egg

Smashed avocado and poached egg are divine when served on a delightfully crispy bruschetta.

Besides its creaminess, the beauty of poached egg and avocado bruschetta is that it’s quick and easy, so perfect as a wonderful starter.

RECIPE:

Bruschetta, Avocado

and Poached Egg

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INGREDIENTS

• 2 medium size avocado
• 4 eggs
• 2 tsp vinegar
• 4 good quality slice of bread
• Lemon juice
• Evo oil
• Salt and pepper

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INSTRUCTIONS

• Cut in half the avocado, remove stone and peel. Cut in small pieces and place them in a bowl. Season with oil, salt and lemon juice. With a fork mash the avocado and mix all the ingredients.
• Prepare the poached egg. Fill a small saucepan about ⅔ full with water and bring to a boil, then reduce the temperature. Add one tablespoon of vinegar to the water. Crack one egg into a small cup, with a wooden spoon swirl a vortex in the water and gently lower the egg into it. Poach the egg for about 2-3 minutes spooning the simmering water over the egg. When the egg white becomes firm, using a slotted spoon, remove it from the water. Repeat for all of the eggs. Lay them gently on a paper towel to dry.
• Toast the bread for 5 to 6 minutes until lightly browned on both sides. You can also use a grill or a pan until the bread is crispy.
  Then spread the avocado mixture over the top of the bread and drizzle with a little oil.
  Place the poached egg on the top. Season with fresh ground pepper and serve it.