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May 4, 2016Updated: September 12, 2022

Loaded Avocado Ricotta Toast

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Toast topped with a creamy avocado ricotta spread and loaded with grape tomatoes, avocado slices, and hard boiled eggs | girlgonegourmet.com

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.

photo of the ingredients for avocado toast

Avocado Toast

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.

overhead photo of two loaded avocado toasts

More Breakfast Recipes

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Loaded Avocado Ricotta Toast

Loaded Avocado Ricotta Toast | girlgonegourmet.com
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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!

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Toast
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. In a small bowl, drizzle the tomatoes with the balsamic vinegar and olive oil.
  4. 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.
  5. 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.

Nutrition

  • 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

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9 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Carrot Soup
Creamy Pesto Tortellini with Roasted Mushrooms & Tomatoes »

Comments

  1. AiPing | Curious Nut says

    May 4, 2016 at 11:47 pm

    Funny how I love savory toasts and avocados so much but I’ve never tried them together. 🙂 It’s so great that these toasts could go with any toppings in the world. Super healthy and delicious too. Yum!

    Reply
  2. Peter Block says

    May 4, 2016 at 8:57 pm

    I eat avocados all the time. I need to make them the base of a sandwich. Great idea.

    Reply
  3. Willow says

    May 4, 2016 at 8:17 pm

    My favorite Spring / Summer vegetables are Summer squash. I make them fried, in soups, and spiralized. I don’t eat cheese or eggs, but I love avocado on toast, and I think I will add balsamic vinegar the next time I have it!

    Reply
    • April says

      May 5, 2016 at 7:14 am

      I love those, too — I love to grill them and drizzle them with some olive oil. So easy and delicious. Thanks for sharing!

      Reply
  4. Jennifer @ Delicious Everyday says

    May 4, 2016 at 7:29 pm

    This looks so good! I absolutely adore avocado, and have avo on toast for breakfast every day. I love your addition of a hard boiled egg. Yummo!

    Reply
  5. Tamara says

    May 4, 2016 at 7:29 pm

    What could be more simple and delicious, and perfect any time of day? Yum! I love the Cooked docuseries… thanks for the reminder to watch more. Our youngest son is finishing a degree at the Culinary Institute of America, and he and I will agree with you on the value of traditional cooking methods for sure! Great post!

    Reply
    • April says

      May 5, 2016 at 7:12 am

      Sometimes Michael Pollan can be a little much for me, but this series is so good – like a food history lesson!

      Reply
  6. Rosemary @anitalianinmykitchen.com says

    May 4, 2016 at 2:27 pm

    Looks so delicious April, I have discovered Avocado here in Italy also and what a great discovery it is. I’m looking forward to trying it your way next.

    Reply
    • April says

      May 5, 2016 at 7:11 am

      You have to try it on toast – so good!

      Reply

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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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