From Teti’s Flakes

Bruschetta with avocado, cow Mastelo cheese and poached egg. A dish full of pleasant contrasts and flavors that will blow your mind.



For the avocado dip

  • 1 ripe avocado
  • ½ onion, finely chopped
  • juice of half a lemon
  • salt
  • freshly ground black pepper


For the poached eggs

  • 4 eggs
  • 8 tbsp vinegar


For the bruschetta

  • 4 bread slices
  • 200 gr cow cheese Mastelo
  • cherry tomatoes
  • salt
  • freshly ground black pepper



For the avocado dip

  1. Add the avocado in a bowl and mash it with a fork.
  2. Add the rest of the ingredients and mix. Set aside.


For the eggs

  1. In a small saucepan add water and bring to a boil.
  2. In a ramekin add 2 tbsp. vinegar and then the egg. Wait 2 minutes for the vinegar to create a film over them.
  3. Lower the heat and let the water to simmer. By using a hand whisk, stir the boiling water in the pot in order to create a whirlpool.
  4. Very carefully add an egg and let it cook for 3-4 minutes.
  5. When ready, remove the eggs with a slotted spoon and transfer to a kitchen paper. Continue with the rest.


For bruschettas

  1. Toast the slices of bread in a toaster or at 200 ° C in the oven for 10 minutes. Set aside.
  2. Cut the Mastelo cow cheese into slices and grill it over medium to high heat on both sides until soft. Set aside.
  3. Spread the bruschetta with the avocado dip, add the cow’s Mastelo cheese and the egg on top.
  4. Add chopped cherry tomatoes, salt, freshly ground black pepper and serve.