Breakfast Vegan + Vegetarian Avocado Breakfast Bruschetta Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 10 minsServings: 4A 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 InfoNutrition InfoPerServingDaily%Calories27414%Fat (g)1523%Saturated Fat (g)420%Carbohydrates (g)248%Protein (g)1326%Sugars (g)40%Fiber (g)520%PreparationView 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.TipGet creative - swap out ricotta for another fave cheese!print TAGS: Avocado, Basil, Bruschetta, Eggs, Ricotta, Tomato, Whole Wheat BreadShare this:Related Recipes Banana Kale Shake Eggs over Kale + Sweet Potato Grits Citrus, Peach + Chia Smoothie Banana Cocoa Tofu Smoothie Spiced Breakfast Quinoa Apricot Smoothie Pumpkin Banana Shake Banana Oatmeal Pancakes with Lentils