Mashed avocado, whipped ricotta, fresh tomatoes, AND fried eggs. All of this piled onto crusty, olive oil-drizzled toasts. Need I say more? It’s breakfast bruschetta and it’s amazing.
The best part about this dish is that it can be served as simply or extravagantly as you’d like. You can whip it up for a quick weekday meal, or you can create a huge spread to share with others for brunch on the weekend. The second option is of course much more enjoyable. Everyone helping themselves to bruschetta, creating their own combinations of toppings. Digging in to bowls of fruit and pouring freshly squeezed orange juice. Brunch never sounded better. Either way you do it, though, having bruschetta for breakfast is definitely worth trying. And after all, it’s basically just eggs on toast.
Bruschetta starts with the bread. I use a grainy, nut and seed bread but use whatever kind of loaf you’d like. I like a nice crusty outer edge with a soft inside. I cut thick pieces and drizzle them with olive oil before popping them into the oven. The bread becomes golden brown and crisp, so of course they need some creamy toppings to spread on top: mashed avocado and whipped ricotta. The names say it all. A simple seasoning of salt, pepper and lemon juice and these toppings are good to go. I keep the bruschetta somewhat traditional by serving garlicky chopped tomatoes as well. And since its breakfast we obviously need some eggs. Fried eggs that is… Beautiful, bright yolks sitting atop the bruschetta, with a sprinkle of red pepper flakes, just waiting to be cut into and devoured. Enjoy!
- ½ lb cherry tomatoes, quartered
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 avocados, halved and core removed
- ½ lb ricotta cheese
- salt and pepper, to taste
- 1 lemon
- canola oil, for frying
- eggs (I serve 1-2 per person, depending on what they prefer)
- salt and pepper
- 1 loaf bread (see Kayla’s notes)
- olive oil, to drizzle
- red pepper flakes, to garnish
- In a bowl, combine the tomatoes, garlic, olive oil and parsley. Season with salt and pepper to taste. Toss to combine. In another bowl, scoop out the avocado and use a fork to smash it until smooth and slightly chunky. Season with salt, pepper and a squeeze of lemon juice to taste. In another bowl, whisk the ricotta until smooth and creamy. Season with salt, pepper and a squeeze of lemon juice to taste. Refrigerate these toppings until ready to serve.
- In a medium sauté pan, heat the oil over medium heat. Crack a few eggs into the pan at a time. Season with salt and pepper. While they are cooking, spoon the hot oil over the egg whites so they cook evenly and set up. Cook until the egg yolk has reached your desired doneness. Repeat with the rest of the eggs. (If making a lot, use multiple pans.)
- Preheat the oven and turn the broiler on high. Slice the loaf of bread into 1-inch slices. Arrange the slices on a baking sheet and drizzle each side with olive oil. Toast in the broiler until crispy but still soft in the middle, just a minute or two on each side (watch them carefully…they will burn quickly).
- Spread the toasted bread with either the smashed avocado or whipped ricotta. Place eggs on top of some of the toasts and spoon the tomatoes over the rest. Sprinkle red pepper flakes over the bruschetta and dig in. (Or forget all of this and arrange the bruschetta in any way you’d like!)
- I used a nut and seed bread for the toasts. Ciabatta, French baguettes, or any type of multigrain bread would work great as well. Basically find any delicious bread you can slice into thick pieces and you’ll be set.