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Autumn Breakfast Bruschetta with Avocado and Poached Egg
Autumn Breakfast Bruschetta with Avocado and Poached Egg

Autumn Breakfast Bruschetta with Avocado and Poached Egg
A quick and nutritious breakfast featuring seasonal ingredients.
Autumn Breakfast Bruschetta with Avocado and Poached Egg

Provides a balanced mix of protein, healthy fats, and carbohydrates to fuel the morning.

Ingredients:
1
Servings
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Breakfast Bruschetta with Avocado and Poached Egg
Instructions:
  1. Toast the whole grain bread slices until golden brown.
  2. Mash the avocado in a bowl and mix with lemon juice, salt, and pepper.
  3. Spread the avocado mixture evenly over the toasted bread slices.
  4. Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
  5. Top each avocado toast with a poached egg.
  6. Halve the cherry tomatoes and scatter them over the bruschetta.
  7. Drizzle with olive oil and season with additional salt and pepper to taste.
Nutrition Per Serving 400 g Per 100g
Energy 900 kcal 225 kcal
Protein 20 g 5.0 g
Fibre 12 g 3.0 g
Salt 2 g 0.5 g
Sugar 5 g 1.3 g
Carbohydrates 60 g 15.0 g
Fat 60 g 15.0 g
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Toast the whole grain bread slices until golden brown.

Mash the avocado in a bowl and mix with lemon juice, salt, and pepper.

Spread the avocado mixture evenly over the toasted bread slices.

Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.

Top each avocado toast with a poached egg.

Halve the cherry tomatoes and scatter them over the bruschetta.

Drizzle with olive oil and season with additional salt and pepper to taste.

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