Bruschetta w/ Avocado Dip, Tomatoes, & Runny Egg
This egg bruschetta combines homemade Dutch oven bread, avocado dip with walnuts and Greek yogurt, freshly sliced tomatoes, and a runny egg. It's an incredibly quick and easy dish to throw together on a lazy Sunday brunch or just for a quick snack in the morning.
Equipment
- Air Fryer (optional)
- Skillet
- Stovetop
Ingredients
No-Knead Dutch Oven Bread
- 472 ml. warm water ~100°F (2 c.)
- 2 ¼ tsp. instant yeast (1 package)
- 2 tsp. brown sugar (or granulated sugar, maple syrup, or honey)
- 570 g. all-purpose flour (4 ¾ c.)
- 2 tsp. salt
- oil to grease bowl
Avocado Dip
- 3 avocados
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
Bruschetta
- 1 slice bread toasted
- 1 egg fried
- dollop high heat oil
- spread avocado dip
- 3 slices tomato
Instructions
Prepare Ingredients
- Bake No-knead Dutch Oven Bread. You can easily buy a loaf of bread. If you want to make it, though, this is a quick and easy recipe. The entire process takes about 3 hours, with no need to knead the bread or plan for days long proofs!
- I topped this bruschetta with Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is entirely optional. You can easily substitute Greek yogurt or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Toast Bread
- I toasted my bread in an air fryer for about 2-3 minutes. But you can easily do this in a toaster, toaster oven, or in a skillet on the stove. Just adjust the cook time to your particular method.
- Spread avocado dip across the toast and top with sliced tomatoes.
- Set aside.
Fry Egg
- Meanwhile, preheat a pan on medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
- When the pan is thoroughly preheated, crack an egg into the center.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
- Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
- Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
- Add to the bruschetta and serve immediately. Before the egg sets!
Tips, Tricks, & Notes
- For a more in-depth article and tips and tricks on avocado dip, I have a distinct recipe for Avocado Dip w/ Greek Yogurt, Walnuts, & Lime as well as a double recipe for Potluck Avocado Dip w/ Greek Yogurt & Walnuts.