BREAKFAST BRUSCHETTA WITH POACHED EGGS & AVOCADO

Preparation time: 25 mins | Makes: 2 serves

INGREDIENTS

• Dark miche (or any) sourdough (I like the one from Bourke Street Bakery), toasted

• 2 tablespoons lightly salted butter

• Extra virgin olive oil

• 3 tablespoons balsamic vinegar

• 1 small red onion diced

• 1 punnet cherry tomatoes sliced

• Small handful of fresh basil leaves, whole (if small leaves) or chopped lightly

• 1.5 avocados, mashed with juice of 1/2 lemon and 1/2 tsp salt

• Sea salt and cracked black pepper

• Eggs, poached (as many as you feel like!)

METHOD

1. In a small mixing bowl, add your tomatoes, onion, basil and mix lightly with a healthy drizzle of extra virgin olive oil, your balsamic vinegar, sea salt and cracked pepper. The acid in the balsamic vinegar softens the blow of the spice from the onion. Set aside to assemble the rest of your breakfast.

2. Toast your sliced sourdough and butter your toast, then spread a generous layer of mashed avocado, before spooning your bruschetta mix over the top.

3. Either serve with your poached eggs on the side, or place on top of your layered bruschetta.

4. Serve with some cracked black pepper and a sprinkle of sea salt, and one small drizzle of EVOO for good measure!

   For super easy instructions on how to make the most perfect, fluffy poached eggs, check out Part 1 and Part 2 of my Perfect Poached Eggs Reels.