This weekend’s breakfast is easy and delicious with the cool combination of ricotta and avocado on toast. Add poached egg to make this breakfast even more special.



  1. Preheat the oven to 200 degrees. Place the tomatoes on a baking tray and season with pepper and salt. Drizzle with one tablespoon of olive oil.
  2. Roast the tomatoes in the oven for 12-15 minutes or until they begin to decompose and look charred.
  3. Place the avocado in a medium-sized bowl and coarsely smash it. Add the ricotta and a squeeze of lemon juice. Season with salt and black pepper. Stir gently to combine all ingredients.
  4. Toast the sourdough to golden brown. Spread the ricotta-avocado mixture evenly over the toast slices.
  5. Serve with roasted tomato, poached eggs, and the remaining olive oil.

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