Bruschetta with Avocado, Salmon, and Poached Egg

Ingredients

• Avocado 1 piece
• Rye Bread 3 pieces
• Lime 1 piece
• Lightly Salted Red Fish 5 oz
• Kale 2 stalks
• Butter 1 tablespoon
• Semi-soft cream cheese 3 spoons
• Dijon Mustard 1 tablespoon
• Dijon Mustard ½ spoons
• Salt to taste
• Chicken Egg 3 pieces
• White Balsamic Cream 1 tablespoon

Step-by-Step Guide

Step 1

Slice the avocado, sprinkle with salt, drizzle with lime juice, and add half of it to the blender.

Step 2

Add cream cheese and butter.

Step 3

Add the mustard.

Step 4

Then add the kale.

Step 5

Whisk vigorously until smooth.

Step 6

Spread a thin layer of butter on both sides of the slices of bread and place them in a preheated skillet. Toast for about a minute on each side.

Step 7

Spread a thick layer of the sauce on the bread. Add some herbs.

Step 8

Top with the remaining half of the avocado and slices of salmon. Sprinkle with sesame seeds.

Step 9

Soft-boil the eggs and place them on top of the bruschetta just before serving. Drizzle a bit of balsamic cream over the avocado.