Avocado Breakfast Bruschetta

saltnchili_avocado_bfast_bruschetta_1

For the past couple weekends, I’ve been exploring different breakfast recipes, and I got to admit most of them weren’t all that healthy (eggs Benedict, pancakes and egg+cheese+bacon cups are a few examples). They were all certainly yummy, but the amount of butter and cheese I used in some of the recipes were alarming. So I was keen on trying something healthier. This past weekend I came across a recipe in November’s issue of the ABC delicious. magazine for an Avocado Breakfast Bruschetta. Normally I am not a fan of avocados, but the vibrant colors of the feature photo was just too tempting not to try.

We all know avocados are extremely healthy, rich in both vitamin E and fibre. And it also is said that avocados have many health benefits including improved skin, weight loss, a healthier heart and helps treat and/or prevent diabetes and arthritis.

My verdict on the recipe? Well, if you are keen on a healthy breakfast, this certainly fits the bill. But the yum factor wasn’t very high for me. I felt that it was missing an element or two, maybe some red onions, or maybe a herb like basil or cilantro, or maybe even a balsamic reduction. It just needed a punch. I do admit that I overcooked my soft-boiled eggs by 30 seconds, and if the egg yolk was runnier I think it would have lifted the dish more. Or maybe it was because I replaced the dukkah in the original recipe with crushed almonds.

Will I try this recipe again though? Yes, I just might. I do think it has potential, it just needs a bit of tweaking. You should give it a try too and add your own flare to it, do share with me what you have come up with.

Avocado Breakfast Bruschetta

2 eggs
1 avocado
150g cherry tomatoes
lemon juice (1/2 lemon)
2 slices of sourdough bread
1 tbsp olive oil
6-8 almonds*
salt & pepper

Place the eggs in a saucepan and cover with water and put over medium-high heat and bring to a boil. Cook for 5½ minutes for a soft-boiled egg. Drain the water and cool the eggs with cold water.

Chop the avocado into bite-size pieces and quarter the cherry tomatoes. Combine in a bowl and add the lemon juice and season to taste with salt and pepper. Chop the almonds into chunks.

Toast the sourdough bread. Drizzle the bread with the olive oil and spoon the avocado mixture over the toast.

Peel the eggs and place over the bruschetta and sprinkle the almond chunks over the dish.

*The original recipe called for 2 tsp dukkah and is served by rolling the eggs into it.

Source: ABC delicious. magazine

6 thoughts on “Avocado Breakfast Bruschetta

  1. Pingback: Mini Avacado Salads «

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