This Bruschetta with Salmon, Avocado, and Poached Egg turns a simple breakfast into something worth slowing down for. Creamy lemon-avocado spread, silky smoked salmon, and a golden, runny-yolked egg sit on crisp ciabatta, finished with peppery arugula and crunchy radish. It is fresh, elegant, and ready in minutes — perfect for a lazy weekend morning or a special weekday treat. If you enjoy egg-topped mornings, you will also love our Avocado and Egg Breakfast Sandwich and our Classic Breakfast Sandwich.
Ingredients
- Ciabatta bread
- 1 avocado
- 1/2 lemon
- Smoked salmon slices
- Arugula
- 2 eggs
- Radishes, sliced
- Olive oil
- Sesame seeds
- Salt and pepper
Instructions
- Slice the ciabatta and toast in a dry skillet until golden.
- Blend the avocado with lemon juice and olive oil. Spread on the toasts and top with arugula.
- Lay on a piece of salmon, then a poached egg. Sprinkle with sesame, salt, and pepper. Garnish with radish and herbs.
- For perfect poached eggs: bring water to a boil, slide the pan off the heat so the water calms, slip in the egg from a cup, return to heat, and cook 2 minutes.
Tips
- Toast the ciabatta until it is truly crisp, so it stays crunchy under the avocado spread.
- Use the freshest eggs you can find for poaching — they hold their shape best in the water.
- Assemble just before serving, so the toast stays golden and the yolk stays beautifully runny.
Nutrition (per serving): 314 kcal, protein 15.3 g, fat 24.1 g, carbs 9.4 g.
For more breakfast inspiration, explore our Hot Breakfast Sandwiches with Egg, and find more egg and brunch ideas at Allrecipes.