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  • The base number of servings for this recipe is 2
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    Avocado Toast with Ricotta and a Poached Egg

    This Avocado Toast with Ricotta and a Poached Egg is packed with both flavor and protein. Start off with a basic avocado toast recipe, add hot sauce, ricotta, and a poached egg on top and you have a breakfast recipe that will keep you fueled all morning long. 


    Ingredients
    1
    avocado
    *
    salt to taste
    *
    pepper to taste
    *
    lemon juice from 1 lemon
    2
    tablespoons
    white vinegar
    2
    eggs
    4
    tablespoons
    ricotta cheese
    2
    slices ciabatta bread, toasted
    Directions
    Cut your avocado in half, remove the pit, and roughly dice. Remove chopped avocado into a bowl and lightly mash. Season with salt, pepper, and a squeeze of lemon juice. Mix until all of the ingredients are well blended.
    Make the poached eggs: Boil a pot of water, once boiled add a pinch of salt, and two tablespoons of white vinegar. Crack the two eggs into two separate ramekins.
    Quickly stir the water and create a whirlpool. Add one egg to the water, turn off the heat, and cover the pot with a lid. Let the egg sit for 4 1/2 minutes then remove with a slotted spoon. Reboil the water and repeat with the second cracked egg.
    Make the avocado toast: Toast the ciabatta bread. Add two tablespoons of ricotta to each of the slices of bread. Top with mashed avocados, and poached egg. Season the poached egg with salt and pepper.

    The base number of servings for this recipe is 2
    OK

    Categories 

    BreakfastEasy

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