The cool combination of avocado and ricotta on toast makes for a delightfully easy weekend breakfast idea. Top with poached eggs to make it even more special!
Ingredients
1 ripe avocado, peeled, pitted and cubed
250g tub Perfect Italiano Smooth & Creamy Ricotta
1/2 lemon
3 tbsp extra virgin olive oil
4 thick slices sourdough
12 cherry tomatoes, on the vine
4 soft poached eggs, to serve
Method
Preheat the oven to 200°C. Place the tomatoes onto a tray, season with salt and pepper, and drizzle with 1 tbsp of the olive oil.
Place into the oven and roast for 12-15 minutes or until the tomatoes begin to break down and look charred
Meanwhile, place the avocado into a medium bowl and coarsely mash. Add the ricotta, a squeeze of lemon juice, and season well with salt and pepper. Gently stir through to mix all ingredients together
Toast the sourdough until golden. Spread the ricotta and avocado mix evenly over the slices of hot toast
Serve with roasted tomatoes, a poached egg and a drizzle of the remaining olive oil
Tips & Hints
Add a finely chopped red chili to give a kick to your avocado and ricotta smash.
