Vegan + Vegetarian

Avocado Breakfast Bruschetta

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.


  • 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 InfoPerServingDaily%
Fat (g)1523%
Saturated Fat (g)420%
Carbohydrates (g)248%
Protein (g)1326%
Sugars (g)40%
Fiber (g)520%


  1. Dice avocado, tomatoes, and scallion.
  2. Peel and chop hard-boiled eggs.
  3.  Reserving 2 Tbsp basil for garnish, gently toss first five ingredients in a small bowl. Add pepper to taste.
  4. Toast baguette slices and smear with ricotta cheese.
  5. Top with avocado mix and garnish with chopped basil.


Get creative - swap out ricotta for another fave cheese!

Avocado Breakfast Bruschetta

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