- 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
| - 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
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