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.

• Prep: 15 min
• Cook: 5 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• healthy
• fresh
• comfort food

Ingredients

• 1 avocado (ripe)
• 2 tomatoes (medium)
• 1 green onion
• 0.5 cup fresh basil (chopped)
• 4 eggs (hard-boiled)
• 12 slice whole-wheat baguette bread
• 0.25 cup ricotta cheese (reduced-fat)
• 1 pinch cracked black pepper (to taste)

Instructions

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.

Nutrition (per serving)

• Calories: 397
• Protein: 17.4 g
• Carbohydrates: 54.5 g
• Fat: 12.9 g
• Fiber: 7.4 g
• Sodium: 446 mg
• Saturated Fat: 3.2 g
• Sugar: 2.1 g
• Cholesterol: 210 mg