Avocado Breakfast Bruschetta

Name: Avocado Breakfast Bruschetta
Yield: 4 Servings
Ingredients: 1 ripe avocado; 2 medium tomatoes; 1 green onion; 1/2 cup chopped fresh basil (plus 2 tablespoons for garnish); 4 eggs (hard-boiled); 12 slices whole-wheat baguette bread; 1/4 cup ricotta cheese (reduced-fat); cracked black pepper to taste

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Start your day with a breakfast twist on classic bruschetta: avocados, tomato, hard-boiled egg, and ricotta with basil atop toasted rustic whole-grain bread.

Makes

4 Servings

Ingredients

1 ripe avocado
2 medium tomatoes
1 green onion
1/2 cup chopped fresh basil (plus 2 tablespoons for garnish)
4 eggs (hard-boiled)
12 slices whole-wheat baguette bread
1/4 cup ricotta cheese (reduced-fat)
cracked black pepper to taste

Directions

Dice avocado, tomatoes, and green onions.
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.

Notes

Serving Suggestions: Serve with an 8 ounce glass of fat-free (skim) milk. Learn more about: Avocados Tomatoes Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.