Breakfast Vegan + Vegetarian Avocado Breakfast Bruschetta Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 10 mins Servings: 4 A delicious take on an Italian stand-by. We love the creaminess of the avocado, balanced by the aromatic flavor of the basil. Ingredients 1 ripe avocado 2 medium tomatoes 1 scallion ½ cup chopped fresh organic basil (plus 2 tbsp for garnish) 4 Pasture-Raised eggs (hard-boiled) 12 slices whole-wheat baguette bread ¼ cup organic ricotta cheese (reduced-fat) cracked black pepper to taste *Use organic products whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 14% Fat (g) 0 23% Saturated Fat (g) 0 20% Carbohydrates (g) 0 8% Protein (g) 0 26% Sugars (g) 0 0% Fiber (g) 0 20% Preparation View As Slideshow Dice avocado, tomatoes, and scallion. Peel and chop hard-boiled eggs.  Reserving 2 Tbsp basil for garnish, gently toss first five ingredients in a small bowl. Add pepper to taste. Toast baguette slices and smear with ricotta cheese. Top with avocado mix and garnish with chopped basil. Tip Get creative - swap out ricotta for another fave cheese! [print-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Avocado, Basil, Bruschetta, Eggs, Ricotta, Tomato, Whole Wheat Bread Related Recipes Apple + Onion Scrambled Eggs Banana Oatmeal Pancakes with Lentils Berry Banana Frappe Cinnamon French Toast Creamsicle Breaksfast Frappe AwakeShake Sunshine Shake Pomegranate Berry Cottage Cheese Smoothie