Savory Egg and Avocado Breakfast Bruschetta

Enjoy a delightful start to your day with this Savory Egg and Avocado Breakfast Bruschetta, featuring a perfect balance of creamy avocado and runny egg on a crunchy bread base.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 350°F (175°C). Lightly brush both sides of the whole-grain bread slice with 1/2 tablespoon of olive oil, ensuring it's evenly coated. Place the bread on a baking sheet and toast in the oven for about 5 minutes, or until it's a light golden brown. This step ensures a crisp base that holds the toppings without becoming soggy.
2. 2.
   While the bread is toasting, heat the remaining olive oil in a non-stick skillet over medium heat. Crack the egg into the skillet and cook until the whites are fully set but the yolk remains runny, about 3 minutes. Season with a pinch of sea salt to enhance the egg's flavor. For a firmer yolk, cover the skillet for the last minute of cooking to steam the top.
3. 3.
   Remove the toasted bread from the oven and immediately lay the avocado slices on top, spreading them slightly to cover the surface area. Sprinkle a small pinch of sea salt over the avocado to bring out its creamy taste. If the avocado slices are too large, mash them slightly with a fork for better texture.
4. 4.
   Carefully transfer the cooked egg onto the avocado-topped toast. Allowing the yolk to drizzle slightly over the avocado adds a rich, silky texture. Sprinkle the remaining sea salt evenly over the dish to ensure there's a balance of flavor in every bite.
5. 5.
   Serve immediately while the toast is warm. For an extra flavor boost, add a dash of freshly cracked black pepper on top. If the toast becomes too cool, you may quickly reheat it in the oven for a minute.