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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Breakfast
Cuisine American, Italian
Servings 4
Calories 252 kcal
- 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
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.
- You can use rye bread instead of whole-grain bread.
- For more flavor, add a pinch of Italian seasoning to the ricotta.
Calories: 252kcal | Carbohydrates: 21g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 272mg | Potassium: 373mg | Fiber: 5g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg
Keyword Poached Egg, Ricotta, and Avocado Toast Recipe