If I ever opened a restaurant, it would only serve breakfast. Mayyybe lunch, if the world demands it.

But honestly, it’s just my favorite meal of the day. I love that it’s something you can get really creative with. There are so many sweet and savory options. Also, you can eat it for any meal without it being weird. You just can’t have dinner for breakfast…pasta in the morning? Gross. You’ll regret that one later.

For this crostini-like breakfast dish, I threw a lemon-dressed arugula salad on top of a fried egg with smashed avocado, turkey, & melted Provolone.

And it was amazing. Pure amazingness.

As I took the first bite, I had immediately wished that I would have made more so I could share them with my neighbors.
If your first inclination is to share the wealth with others, you know it’s gotta be good.

Technically, I didn’t even know what to call this thing. It’s like a breakfast sandwich, with no lid, and a light salad thrown in there for good measure. I think I’ll call it an over-sized breakfast crostini.

I bet they could be made on smaller scale, with a little poached egg, instead of fried, and served up for brunch.

The turkey and provolone just sounded straight up delicious so that ended up in the mix.

The avocado toast is an added bonus. It keeps the avo secure on the bread. I don’t much like biting into a sandwich while slices of avocado go shooting out, and then you have to shove them back inside.

To be honest, I think the fried egg is the only thing that makes this a ”breakfast item". And believe me, the egg and runny yolk are a must with the citrusy arugula and the melty cheese-topped turkey.

So, what are you going to be making for breakfast/brunch this weekend? What’s that you say? This Breakfast Crostini? Yea, get at it. You won’t be sorry.

So good, I practically licked the plate clean. Admittedly, I was debating whether or not I should make another, not because I was still hungry but because it was a dream come true for my taste buds.

Breakfast Crostini

{Lemon-dressed Arugula over Turkey, Egg and Avocado Toast}

Print Recipe!

Serves 2 (easily adapted to serve one or many)

Ingredients:

2 tsps olive oil, plus more for sautéing

1 Tbsp Meyer lemon juice

1 small or 1/2 medium clove garlic minced or grated

4 cups arugula

1 green onion, white part only, sautéed with 1/2 tsp olive oil

2 eggs, fried over easy

4 slices turkey (we use Italian-herb or peppered)

2 slices Provolone cheese

1 small avocado, mashed into toast

2 slices sourdough bread

salt

pepper

Directions:

Make dressing by whisking lemon juice, olive oil, minced garlic, a little salt a pepper. Place arugula in a mixing bowl and toss with dressing; set aside.

Sauté white parts of green onions in about 1/2 tsp of olive oil, for 2-3 minutes over medium heat; throw into the arugula salad and toss to incorporate.

Add another 1/2 tsp into the pan and fry egg(s) over medium-high heat, covered. Remove when whites are set and yolk is still runny.

Lightly toast bread and spread 1/2 avocado on it, sprinkling with a small pinch of salt and pepper. Top with a few slices of turkey, a slice of Provolone cheese, and add the fried egg directly on top to help melt the cheese. (You can also place under the broiler for a minute, before adding the egg, or you can place back in the pan and cover with lid to melt the cheese if you like it really melty).

Top with arugula salad and enjoy!

From the Little Yellow Kitchen,

Chrissy