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Avocado Toast

Avocado Toast

The fresh and flavorful combination of avocado and ricotta cheese makes for a delicious morning—and a poached egg on top makes it even better.



Serves 2

Country sourdough bread 2 slices
Eggs 2
Large avocado 1 (pitted) 
Fresh ricotta cheese  4 to 5 tbsp
Lemon juice 1/2 to taste
White vinegar 1 tsp
Chopped parsley 1 tbsp
Salt and
coarse black pepper 
To taste
Extra virgin olive oil To taste



Cooking time: 30 minutes

  • Fill a saucepan with enough water to cover the eggs (about 3 inches).  Heat the water to a gentle simmer.
  • Toast two slices of bread. (Artisan mode: 3 min.)
  • While the bread is toasting, scoop out the flesh of the avocado into a small bowl. Squeeze in the juice of 1/2 lemon and mash with a fork. Add a pinch of salt.
  • Add the white vinegar to the water in the saucepan. Crack the egg into a small dish and gently drop it into the simmering water. Poach about 4 minutes, or to taste.
  • To assemble the toast, spread half of the avocado mixture on each piece of toast, add a layer of fresh ricotta, and place a poached egg on top. 
  • Sprinkle on chopped parsley and season with salt and pepper. Drizzle on olive oil. Accompany with sliced cherry tomatoes sautéd quickly with thyme and olive oil and seasoned with salt and pepper.



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