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avocado and egg bruschetta in a plate

Avocado Egg Bruschetta

This avocado egg bruschetta combines crispy sourdough bread with a fresh, chunky avocado spread and sliced boiled eggs. Topped with seeds and served with a light salad, it’s a simple, nutritious, and flavorful dish perfect for breakfast or a light meal.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 1
Course: Breakfast
Calories: 565
Ingredients Method Video

Ingredients
  

  • 1 slice sourdough bread cut diagonally
  • 1 teaspoon olive oil for bread
  • Pinch of salt
  • Pinch of black pepper
Avocado mixture:
  • 1/2 large avocado
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of cumin
  • 1 tablespoon fresh cilantro chopped
  • 1 teaspoon olive oil
Salad & dressing:
  • Mixed baby greens baby spinach, baby beetroot leaves
  • 1 teaspoon mustard
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of black pepper
Topping:
  • 1 boiled egg
  • 1 teaspoon pomegranate seeds
  • 1/4 teaspoon pumpkin seeds
  • 1/4 teaspoon sunflower seeds

Method
 

  1. Cut a slice of sourdough bread diagonally to get a wider surface.
  2. Drizzle olive oil on both sides, then rub it evenly with your hands. Season with a pinch of salt and black pepper.
  3. Place the bread on a preheated grill and toast until golden and crispy on the outside while remaining soft inside, flipping as needed.
  4. In a bowl, add the avocado flesh. Mash it roughly with a fork to keep a slightly chunky texture.
  5. Add lemon juice, salt, black pepper, cumin, chopped cilantro, and olive oil.
  6. Mix everything well and set aside.
  7. Prepare the dressing by adding mustard, balsamic vinegar, olive oil, salt, and black pepper into a jar.
  8. Shake well until fully combined.
  9. In a separate bowl, toss the mixed baby greens with the dressing and set aside.
  10. Peel the boiled egg and slice it into thin rondelles using an egg cutter or knife.
  11. To assemble, place the toasted bread on a serving plate.
  12. Spread the avocado mixture evenly on top.
  13. Arrange the egg slices over the avocado.
  14. Finish by sprinkling pomegranate seeds, pumpkin seeds, and sunflower seeds on top.
  15. Serve with the dressed greens on the side.

Video