This delicious bruschetta with avocado, daikon noodles, and breaded egg is really simple. The only slightly tricky part is the egg, but if I can do it, anyone can.

First, prepare the egg so it will be ready to cook later. In a food processor, blend a mix of herbs (rosemary, oregano, mint, salt, and a little garlic) with the breadcrumbs for a few seconds.

Pour some breadcrumbs onto a flat plate. Place a round cookie cutter on top and crack the egg into the center. Cover with more breadcrumbs and freeze for 10 minutes.

Meanwhile, peel and pit the avocado. Mash it with a fork until smooth, then season with a drizzle of olive oil and a pinch of salt.

Peel the daikon and use a spiralizer or julienne peeler to make daikon noodles. Slice the bread and toast it in the oven under the broiler for 5 minutes or in a skillet until golden.

While the bread toasts, heat a little olive oil in a skillet. Take the eggs out of the freezer and, using a flat spatula and keeping the cookie cutter steady, gently lift the egg and place it carefully in the skillet. Cook over low heat for 3-4 minutes, being careful not to overcook the yolk.