Salt & Pepper
Free Range Eggs
Smoked Salmon Bruschetta
> Dairy Free > NUT FREE
A quick and easy breakfast (or brunch) for those who are on the go, but still want to keep it healthy. This delicious bruschetta can be made within minutes and is a simple way to get those omega 3 fats that will switch your brain on first thing on the morning!
100g Huon Cold Smoked Salmon
2 Slices of Sourdough Bread
2 Handfuls of Leafy Greens - lettuce, rocket, leaf mix etc.
2-4 Falkai Farm Free Range Eggs
Sea Salt, to taste
Cracked Pepper, to taste
1. Cut Avocado in half, safely remove the pit and carefully remove the outer skin. Place flat on the chopping board and slice thinly. Cut lemon in half and squeeze over the avocado and leave to the side.
2. In a small saucepan, bring water to boil, crack two eggs into it and then turn down heat to medium low.
3. While eggs are cooking, toast the sliced ciabatta until golden brown.
4. Place toast on a plate, spread the avocado evenly across it, as well as a small handful of leafy greens. Add smoked salmon and your poached egg(s) on top and sprinkle with salt and pepper. Done!
Forget all the fancy, complicated ways of cooking poached eggs. The easiest way, as outlined in this recipe, is to simply crack the eggs straight into boiling water. No vinegar, no plastic wrap, no 'these eggs are too fresh' or 'too old'! If you use good quality pasture raised chicken eggs, they will always turn out perfect!
They also don't take long to cook, so don't forget to keep an eye on them - no one likes an overcooked poached egg!
Snap a photo of your creation and post it on Instagram with the hashtag #kirkbrightseafood to be featured on our official Instagram!
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