In a pinch, there’s nothing better than toast smeared with cream cheese with sliced avocado, but when I have a little extra time I roll up my sleeves and load that toast up with all sorts of tasty treats.
Each loaded avocado ricotta toast has a base of creamy ricotta avocado spread that’s topped with fresh grape tomatoes tossed in a little balsamic and olive oil, avocado, and a few slices of hard-boiled egg. A sprinkling of kosher salt finishes it all off.
I’ve filed these loaded avocado ricotta toasts under Breakfast and Brunch, but really they’re the ultimate ‘anytime’ light meal or snack. I can verify that, with a sturdy piece of sourdough toast, you can successfully eat it without it falling to pieces. Who wants to eat toast with a knife and fork?
In other news…
· If you’re interested in trading out tacos for something a little different this Cinco de Mayo head on over to eHow.com and check out my piece on Albondigas Soup. In my research for this assignment I learned about a traditional Mexican herb that I’ll be keeping stocked in my spice drawer, so click on through and check it out.
· Have you seen Michael Pollan’s docuseries “Cooked” on Netflix? I binge-watched the whole thing and it was a powerful lesson on traditional cooking methods and why they should be preserved and embraced. It’s based on his book by the same name, which is now on my must-read list.
· My Fitbit has gone missing and now none of my daily steps count (fellow Fitbit fans will relate), so I’ve been lazier than normal lately. Not sure how long I’ll hold out waiting for it to turn up before biting the bullet and ordering a new one.
· The publisher Harper Collins was nice enough to send me complimentary copies of some cookbooks — reviews coming soon, but here’s a teaser: one is all about lightened up comfort food and the other has recipes that take only six minutes to make. Just what I need — fewer calories and more time in my life!
I realized that the Girl Gone Gourmet homepage was littered with lots of meaty brown dishes — delicious, yes, but I’m feeling a little spring feverish and craving more color in my diet.
More Breakfast Recipes
- Salsa Verde Eggs
- Chorizo Potato Frittata
- Bacon Brie Breakfast Sandwiches
- Balsamic-Tomato Avocado Toast
- Sheet Pan Pancakes
Fully loaded avocado toasts with fresh grape tomatoes, avocado, and slices of hard-boiled egg atop a bed of creamy avocado ricotta. A great way to start the day!
- 2 eggs
- 3 slices of sourdough sandwich bread (Pepperidge Farm makes a good one)
- 1 avocado, pit and skin removed
- 1/2 cup ricotta cheese
- 1 cup sliced grape tomatoes
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- Place the eggs in a saucepan and cover with cold water. Bring the pot to a boil over high heat. As soon as it starts to boil, turn off the heat and move the pot off the burner. Cover and let the eggs sit for seven minutes.
- While the eggs are cooking, pop the bread in the toaster. While it toasts, mash half of the avocado into the ricotta cheese and stir until creamy and smooth.
- In a small bowl, drizzle the tomatoes with the balsamic vinegar and olive oil.
- Once the eggs have sat for 7 minutes, drain the hot water and fill the pot with cold water and some ice cubes. Let the eggs rest in the cold water for a few minutes until they are cool enough to handle. Peel the eggs and discard the shells. Slice the eggs.
- Assemble the toasts. Spread some of the ricotta avocado spread on each piece of toast. Top each toast with some tomatoes, egg slices, and the rest of the avocado. Sprinkle some kosher salt over the top of each.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toast
- Cuisine: American
- Serving Size: 1 toast
- Calories: 296
- Sugar: 3.6g
- Sodium: 1005.8mg
- Fat: 18.1g
- Saturated Fat: 5.9g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4.5g
- Protein: 12.7g
- Cholesterol: 145.1mg
Keywords: avocado toast with eggs, ricotta toast