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Avocado Breakfast Bruschetta

From the library

Avocado Breakfast Bruschetta

Start your day with a breakfast twist on classic bruschetta: avocados, tomato, hard-boiled egg, and ricotta with basil atop toasted rustic whole-grain bread.

Makes 4 portions6 steps

397

kcal · per 1 serving

17g

Protein

55g

Carbs

13g

Fat

Ingredients

  • 1 ripe avocado
  • 2 medium tomatoes
  • 1 green onion
  • 1/2 cup chopped fresh basil (plus 2 tablespoons for garnish)
  • 4 eggs (hard-boiled)
  • 12 slices whole-wheat baguette bread
  • 1/4 cup ricotta cheese (reduced-fat)
  • cracked black pepper to taste

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Dice avocado, tomatoes, and green onions.
  2. Peel and chop hard-boiled eggs.
  3. Reserving 2 tbsp. basil for garnish, gently toss first five ingredients in a small bowl.
  4. Add pepper to taste.
  5. Toast baguette slices and smear with ricotta cheese.
  6. Top with avocado mix and garnish with chopped basil.

USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food · public domain

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