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Smoked Salmon Breakfast Crostini with Feta, Edamame & Poached Egg

  • 20 minCooks in 20 min
  • Easy Easy
  • Serves 4Serves 4

METHOD

Step 1

Toast sourdough slices until golden. While warm, spread each slice with a generous layer of pesto.

Step 2

In a bowl, combine shredded cabbage, beetroot, edamame, crumbled feta, and a drizzle of extra virgin olive oil. Season lightly with salt and pepper.

Step 3

Poach eggs in gently simmering water with a splash of vinegar for 3–4 minutes until whites are set but yolks are runny. Remove and drain on a paper towel.

Step 4

To assemble, top each crostini with the cabbage mixture, followed by slices of Tassal smoked salmon.

Step 5

Gently place a poached egg on top of each crostini. Finish with a drizzle of olive oil, extra pesto (optional), and a sprinkle of salt and pepper. Serve immediately.

Step 6

Chef's tip: To make it extra luxe, finish with fresh herbs (like dill or red vein sorrel) and a sprinkle of dukkah or toasted seeds. Serve on a board for a beautiful brunch centre piece.

INGREDIENTS

  • 200g Tassal Smoked Salmon
  • 4 slices of sourdough bread
  • 100g feta, crumbled
  • ½ cup cooked edamame beans
  • 1 cup red cabbage, finely shredded
  • ½ cup beetroot, grated or julienned
  • 4 eggs
  • ½ tsp white vinegar (for poaching)
  • ¼ cup pesto (store-bought or homemade)
  • Extra virgin olive oil, for drizzling
  • Salt & cracked black pepper, to taste