Avocado Breakfast Bruschetta

This breakfast bruschetta delivers a balanced mix of healthy fats from avocado, high-quality protein from eggs, and complex carbs from whole grains to keep you energized all morning.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 ripe avocado · 309 kcal in the whole recipe
• 2 medium tomatoes · 82 kcal in the whole recipe
• 1 green onion · 5 kcal in the whole recipe
• 1/2 cup plus 2 tablespoons chopped fresh basil · 7 kcal in the whole recipe
• 4 hard-boiled eggs · 352 kcal in the whole recipe
• 12 slices whole-wheat baguette bread · 739 kcal in the whole recipe
• 1/4 cup reduced-fat ricotta cheese · 94 kcal in the whole recipe
• Cracked black pepper to taste

Method

1. Dice the avocado, tomatoes, and green onions. Peel and chop the hard-boiled eggs.

   

2. In a small bowl, gently toss the diced avocado, tomatoes, green onions, chopped eggs, and 1/2 cup of the chopped basil. Season with cracked black pepper to taste.

   

3. Toast the whole-wheat baguette slices until golden and crisp, then evenly spread each slice with the reduced-fat ricotta cheese.

   

4. Top the ricotta-spread toasts with the avocado-egg mixture, garnish with the remaining 2 tablespoons of basil, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.