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Smoked Salmon Breakfast Crostini with Feta, Edamame and Poached Egg

By Susie Burrell

Smoked Salmon Breakfast Crostini with Feta, Edamame and Poached Egg
Make this a wholesome brunch at home.

Smoked Salmon Breakfast Crostini with Feta, Edamame and Poached Egg Recipe

This recipe for Smoked Salmon Breakfast Crostini with Feta, Edamame and Poached Egg is vibrant, nourishing and simple enough for the whole family to make together, yet special enough to genuinely spoil mum.

Makes 4 serves

Ingredients

  • 4 slices of sourdough bread
  • 200g Tassal Smoked Salmon
  • 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 and cracked black pepper, to taste

Method

  1. Toast sourdough slices until golden. While warm, spread each slice with a generous layer of pesto.
  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.
  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.
  4. To assemble, top each crostini with the cabbage mixture, followed by slices of Tassal smoked salmon.
  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.

Smart 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 centrepiece.

 

For more recipes visit the Tassal website at tassal.com.au/kitchen/recipes

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