Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, baked avocado breakfast bruschetta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Baked Avocado Breakfast Bruschetta is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Baked Avocado Breakfast Bruschetta is something that I have loved my entire life.
Dice avocado, tomatoes, and green onions. Toast baguette slices and smear with ricotta cheese. Top with avocado mix and garnish with chopped basil.
To begin with this particular recipe, we have to first prepare a few components. You can have baked avocado breakfast bruschetta using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Baked Avocado Breakfast Bruschetta:
- Prepare 1 Avocado
- Take 2 small Eggs
- Make ready 1/2 cup Pico de Gallo or Chunky Salsa
- Prepare 1/2 loaf French Bread
- Make ready 1 Honey
- Make ready 1 Salt
- Prepare 1 Pepper
Place bread pieces on a baking sheet and drizzle olive oil over each piece. Carrie uses Tiger Sauce for this Avocado Bruschetta, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute. Place bread slices on a baking sheet, and brush evenly with olive oil mixture.
Instructions to make Baked Avocado Breakfast Bruschetta:
- Preheat oven to 400°F
- Cut avocado in half (leave skin on), remove seed, remove additional 1 tbsp from center of each half to accommodate egg.
- Salt and pepper avocado to taste.
- Crack 2 eggs into bowl, be careful not to damage yolk.
- Using a tablespoon, transfer 1 yolk to the center of each avocado half. Use egg white to fill space around yolk. Lightly salt and pepper.
- Place avocado halves in preheated oven for 12 minutes, or until finished. You can keep halves level by placing two mounds of kosher salt on a baking sheet and resting the avocados on the center of these mounds.
- While the avocado and eggs are baking, grill or toast 8-12 small round slices of bread.
- Arrange avocado and toast on plate, drizzle honey over toast and serve a few tablespoons of salsa beside avocado and eggs.
- To eat, scoop flesh of baked avocado and egg onto toast. Top with salsa as desired.
In the Caribbean, in-season avocados can be found everywhere from small roadside stalls to the supermarket. Here's a simple way to prepare avocados and enjoy them for breakfast. An easy vegetarian recipe and great entrée, snack, or breakfast recipe. Avocado hummus is also great served as a dip. I'll eat an avocado any time of day, but for breakfast it seems especially satisfying.
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