Avocado-Ricotta Toast
Prep: 10 minutes
Cook: 6 minutes • Serves: 2
2 large eggs
1 garlic clove, minced
1/2 cup part-skim ricotta cheese
2 teaspoons fresh orange juice
1 teaspoon chopped fresh basil
1/8teaspoon fresh ground black pepper
1/8teaspoon smoked paprika
2 slices multigrain bread, toasted
1/2medium avocado, thinly sliced
1 tablespoon toasted pine nuts
Chopped fresh chives for garnish
1 garlic clove, minced
1/2 cup part-skim ricotta cheese
2 teaspoons fresh orange juice
1 teaspoon chopped fresh basil
1/8teaspoon fresh ground black pepper
1/8teaspoon smoked paprika
2 slices multigrain bread, toasted
1/2medium avocado, thinly sliced
1 tablespoon toasted pine nuts
Chopped fresh chives for garnish
1.Heat medium saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 6 minutes and drain.
2.In small bowl, stir garlic, cheese, orange juice, basil, pepper and paprika.
3.Carefully peel eggs. Spread toast with ricotta mixture; top with avocado and sprinkle with pine nuts. Top with eggs and sprinkle with chives.
Approximate nutritional values per serving:
383 Calories, 22g Fat (6g Saturated), 206mg Cholesterol,
241mg Sodium, 30g Carbohydrates, 7g Fiber, 20g Protein
Chef Tip:
Top off your toast with a drizzle of balsamic glaze.