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Avocado toast with Citterio turkey bresaola and poached egg
2
20min
Citterio
A tasty, balanced, and super easy brunch: avocado toast with Citterio turkey bresaola and poached egg is a complete and eye-catching dish. The contrast between the creamy avocado, the lightness of the turkey bresaola, and the soft egg yolk creates a flavor explosion in every bite. Perfect for breakfast, lunch, or as a healthy and tasty snack.
2 slices of wholemeal or rye bread
1 ripe avocado
4 slices of Citterio turkey bresaola
2 fresh eggs
1 tablespoon of white vinegar (for poaching water)
Juice of ½ lemon
Salt and pepper to taste
Extra virgin olive oil to taste
Peel and mash the avocado in a bowl using a fork. Add a drizzle of olive oil, lemon juice, salt, and pepper. Mix until creamy.
Toast the bread slices on a grill or in a pan until crispy.
Bring a pot of water and vinegar to a gentle boil. Create a small whirlpool and gently pour in a cracked egg. Cook for 2–3 minutes, then remove it carefully with a slotted spoon. Repeat with the second egg.
Spread the avocado cream on the toasted bread, top with slices of Citterio turkey bresaola, and finish with the poached egg.
Add a pinch of pepper, some fresh herbs, and a drizzle of raw olive oil. Serve immediately.
Le Sofficette
Citterio Bresaola di Tacchino contains 100% carefully selected and seasoned turkey breast. Rich in noble proteins (21g per pack) and low in fat with only 1.5%, in the practical Sofficette format to always carry with you.
