This avocado toast gets a unique twist with additional toppings of lemon ricotta, kale micro greens and a sprinkle of everything bagel spice!
Growing up in California I started eating avocados when I was a little kid. I’ve always loved their rich creamy flavor and ate them in everything from guacamole to salads and sandwiches. Or even just by the slice as a snack. For as long as I can remember, they have been one of my favorite fruits – yes, technically they are fruit – so when avocado toast became a “thing” I couldn’t have been happier!
This ricotta avocado toast is extraordinarily good, getting its bright, fresh taste from the lemony ricotta. The pillowy ricotta forms the base for the avocado which gets topped with a runny egg for extra flavor. Finished off with a smattering of delicate microgreens and a sprinkle of everything bagel spice, this toast gives new meaning to the words easy, weekday breakfast!
What’s up with microgreens?
Microgreens are simply the shoots of greens such as arugula, watercress and kale picked just after the first leaves have developed. They pack a lot of flavor into a small amount of vegetable since they are so much more concentrated and allowing a lot of flexibility when incorporating them into a dish.
They have become more widely available in major grocery stores and usually found at farmer’s markets as well. Since these greens are more nutrient dense than their fully developed counterparts they have become lauded for promoting health and helping to prevent disease.
Microgreens, in addition to their strong flavors, are also lauded for their health benefits, which can vary depending on the type of microgreen.
things you may want for this recipe
Microplane Grater – This Microplane greater is a super handy kitchen tool that I use for grating citrus zest as well as hard cheeses and sometimes even things like ginger.
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This avocado toast gets a unique twist with additional toppings of lemon ricotta, kale micro greens and a sprinkle of everything bagel spice!
Ingredients
- 1/2 cup part-skim ricotta
- 1 teaspoon lemon zest
- 2 slices whole grain bread
- 1 large avocado
- 2 large eggs
- 1/4 cup kale micro greens
- 1 teaspoon everything bagel spice
Instructions
- Combine the lemon and ricotta in a small bowl and mix well. Set aside until ready to assemble the toast.
- Toast the bread to the desired doneness.
- While the bread is toasting scoop the avocado from the skin, discarding the pit, place it in a small bowl and mash with a fork.
- Coat a medium skillet with coconut cooking spray or oil. Crack the two eggs into the skillet and cook for 2-4 minutes until the desired doneness is reached. A slightly runny yolk is perfect for this recipe.
- To assemble the toast place one slice of bread on each of two plates. Top each slice with half of the ricotta. Top the ricotta with half of the avocado. Add the egg on top of the avocado. Finish by adding the microgreens and everything bagel spice.
Notes
I generally buy my everything bagel spice from Trader Joe’s but if you want to make your own check out this recipe from Two Peas & Their Pod.
Nutrition
- Calories: 344
This looks perfect for the weekend brunch. I would eat it for dinner any night of the week. Eggs are our “go to” when we don’t know what to cook. Always delicious….and this looks amazing. Love the cheese!!
★★★★★
Gloria – I’m with you, this would make a great dinner too!
What a pretty dish. I love the addition of the micro-greens it makes a perfect topping besides adding color. We do enjoy our avocados and Hubby and I split one every day. We haven’t had it on toast with an egg on top but you’ve inspired me to make it soon.
★★★★★
This looks soooo good!
My husband was born in California, and he feels the same way about avocados. My mother in law still tells stories about having a garbage can full of them from the tree in their back yard. I’ll have to surprise him with this for breakfast next weekend.
I love avocados too (and I’m in CA!). You seriously just shows avocado toast who is boss with this version! It looks incredible and I’m seriously drooling over here.
★★★★★
Thanks Amy!
I’ve been on an avocado kick since January and I cannot get enough! Recently, I’ve switched to sprouted bread as I just love the extra texture and flavor it adds. I’m always looking to switch things up and this looks the perfect savory recipe to make the family!
★★★★★
I think this would be great on sprouted bread!
This looks utterly delicious! I’ll have to omit the eggs because I’m egg intolerant but the flavors sound amazing on their own!
This. Toast! The ricotta, the avocado, the egg! Have to admit that I’m not big on avocado toast or toast for that matter. However, add ricotta and an egg and I’m in!
Okay, this is me on a plate. I’m so much into microgreens right now. It just makes dishes pop and has so much nutrition packed into them too! Now I gotta make your toast!
★★★★★
Can we talk about how beautiful that egg is?! Seriously toast goals right there. The creamy ricotta and avocado are the perfect companion!
★★★★★
Thanks Lauren – you’ve got to love a good, runny egg, right?!
Wow that avocado toast looks like it came from the upscale breakfast nook down the street. It looks amazing and perfect for my breakfast tomorrow!
That runny egg yolk is perfection!! I could eat this for breakfast every single day.
Wow what a gorgeous photo, love the high protein breakfast idea, loving the guacamole.
★★★★★
I love avocado toast and your version ia just amazing. I have all the ingredients and trying this soon:-)
★★★★★
Thanks Kushi – I hope you enjoy it!
This is absolutely beautiful! I love eggs and toast
I love the lemon ricotta and the everything bagel spice in this recipe! Looks delicious!
★★★★★