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Avocado toast with egg and ricotta with fresh basil on top

Avocado Toast with Egg

Print Recipe
Creamy ricotta, ripe avocado, and a soft egg on crispy sourdough - this avocado toast is an easy recipe that feels a little special. Ideal for brunch or an Easter breakfast.
Course lunch, Sandwich
Cuisine International
Keyword avocado, easter brunch, eggs
Diet vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 325
Author Simone

Ingredients

  • 2 slices sourdough bread
  • 1 ripe avocado
  • 100 g ricotta
  • 1 sprig fresh basil
  • Zest of 1 organic lemon
  • 2 eggs poached or softly boiled

Instructions

  • Season the ricotta with salt, pepper, chopped basil, and lemon zest.
  • Briefly grill the bread slices in a grill pan (or use a toaster) and spread them generously with the ricotta.
  • Peel and slice the avocado and top each slice of bread with half an avocado.
  • Serve with a poached egg on top.

Notes

Storing: This avocado toast is best served right away

Nutrition

Calories: 325kcal | Carbohydrates: 35g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 490mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 3mg