Name: Poached Egg, Ricotta, and Avocado Toast Recipe – Pasta.com
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American, Italian
Ingredients: 4 slices Rye bread (large); 4 tablespoons Ricotta; Olive oil (extra virgin, to taste); 1 Avocado (thinly sliced); A handful Arugula salad; 4 Eggs; Salt (to taste); Black pepper (to taste); Red Pepper Flakes (to taste); Lemon juice

Poached egg, ricotta, and avocado toast is a perfect choice for a healthy and nutritious breakfast the whole family will love. It is packed with flavors, and its creamy texture will make you crave more. If you have some spare time, prepare rye bread at home with lots of seeds and chopped nuts and take this simple recipe to a whole new level.

Poached Egg, Ricotta, and Avocado Toast Recipe

A luxurious poached egg, ricotta, and avocado toast recipe which pairs poached eggs with creamy ricotta on avocado toast.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Appetizer, Breakfast

Cuisine American, Italian

Servings

Calories 252 kcal

Ingredients

4 slices Rye bread , large
4 tablespoons Ricotta
Olive oil, extra virgin, to taste
1 Avocado, thinly sliced
A handful Arugula salad
4 Eggs
Salt, to taste
Black pepper, to taste
Red Pepper Flakes, to taste
Lemon juice

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet.
Toast until lightly golden, 10 to 12 minutes (turning halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Season ricotta with salt and pepper, and spread it over bread slices.
Top with arugula salad and avocado slices.
Spray with lemon juice
Crack one egg at a time in a small bowl.
Fill a pan with water and bring to a boil, then reduce the heat to low.
Tip the egg into the pan and cook for 3 minutes.
Lift the egg out with a slotted spoon and serve over the toast.
Sprinkle with chili pepper flakes.
Serve and enjoy.