Avocado Toast

Avocado toast has taken the culinary world by storm—transforming from a simple breakfast to a chic and delicious staple that graces brunch menus and home kitchens alike. With its creamy avocado base, strikingly vibrant toppings, and nourishing ingredients, this dish offers a delightful combination of flavors and textures that can satisfy both your cravings and health-conscious desires. The Ultimate Avocado Toast with Whipped Honey Orange Ricotta is not only a feast for the palate but also a beautiful addition to your breakfast table. It balances savory and sweet notes in a harmonious way that’s simply irresistible!

I vividly remember the first time I had a slice of avocado toast at a cozy café. The contrast between the crispy, warm sourdough bread and the silky, ripe avocado was unforgettable. This recipe elevates that classic offering with a whipped honey orange ricotta spread, pickled red onions, and a perfectly poached egg on top. Whether you’re treating yourself to a leisurely brunch or looking for a quick, nutritious breakfast, this version of avocado toast will have your taste buds dancing with delight!

How to Make Avocado Toast

1. Prepare the Pickled Onions: In a small saucepan, combine 3/4 cup white vinegar, 1 bay leaf, 5 whole cloves, 1 Tablespoon granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon whole black peppercorns, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin, and 1 clove garlic, thinly sliced. Bring the mixture to a boil just until the sugar and salt dissolve. Off the heat, fold in the sliced red onions, letting them steep for at least 30 minutes. Store any leftovers in the fridge for up to a week for a tangy kick on salads and sandwiches.

2. Make the Whipped Ricotta: In a food processor, blend together 1 (16-ounce) container whole milk ricotta cheese, 1-2 Tablespoons orange zest, 2 Tablespoons orange juice, and 2 Tablespoons honey until creamy. Transfer to a bowl and refrigerate until you’re ready to assemble your toast.

3. Poach the Eggs: Crack 8 large eggs into small bowls or ramekins, setting them aside. In a medium saucepan, fill 2/3 full with water and heat over medium until it reaches 190°F—just below boiling. Stir in 2 teaspoons white vinegar and 1 teaspoon salt. Use a slotted spoon to create a gentle whirlpool and gradually slide the eggs in one by one, ensuring you don’t break the yolks. Set a timer for 4 minutes, ensuring the whites are set while the yolks remain soft. Carefully remove them with the slotted spoon and place on a plate lined with a clean dish towel to drain.

4. Toast the Bread: As your eggs are poaching, toast 4-8 slices of sourdough bread until they reach your desired level of crispness.

5. Assemble the Toast: Spread a generous dollop of the whipped ricotta over each slice of toast. Thinly slice 2 ripe avocados and place them atop the ricotta (you can mash it if you prefer). Sprinkle with Everything Bagel seasoning, followed by a handful of microgreens or arugula. Add the pickled red onions and top each slice with a poached egg. Finish with freshly ground black pepper and a sprinkle of coarse salt. Serve immediately!

Storing & Reheating

To store any leftovers, keep the toasted bread and toppings separate in airtight containers. Sourdough bread can stay at room temperature for up to 2 days; for longer storage, refrigerate it for about 5 days. The whipped ricotta and pickled onions can last in the refrigerator for about a week. Avoid freezing as the texture may change. For reheating, simply toast or lightly warm the bread, then assemble with the fresh toppings to enjoy the best flavor and texture.

Avocado toast is a fantastic canvas for culinary creativity. Feel free to swap out or add toppings such as feta, heirloom tomatoes, or even smoked salmon. Each variation enhances the experience while keeping it simple and delightful. Explore your favorites—there’s no wrong way to enjoy this delicious brunch staple!

Recipe FAQs

Avocado Toast

Recipe Author: Linsey

This Avocado Toast brings a delightful combination of creamy ricotta, ripe avocados, and perfectly poached eggs. It’s quick to prepare, incredibly flavorful, and perfect for breakfast or a light lunch.

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• Prep Time 10 minutes
• Cook Time 10 minutes
• Yield 4 servings 1x

Ingredients

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• 1 medium red onion thinly sliced
• 3/4 cup white vinegar
• 1 bay leaf
• 5 whole cloves
• 1 Tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 clove garlic thinly sliced
• 1 (16-ounce) container whole milk ricotta cheese
• 1-2 Tablespoons orange zest
• 2 Tablespoons orange juice
• 2 Tablespoons honey
• 8 large eggs
• 2-3 quarts water
• 2 teaspoons white vinegar
• 1 teaspoon salt
• 4-8 slices sourdough bread
• 2 ripe avocados
• Everything Bagel seasoning
• microgreens or arugula
• Freshly ground black pepper, to taste

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Instructions

1. For the pickled red onions, combine vinegar, bay leaf, cloves, sugar, salt, peppercorns, oregano, cumin, and garlic in a small saucepan. Boil briefly until sugar and salt dissolve. Stir in onions and let sit for 30 minutes, or refrigerate for up to a week.
2. To prepare the whipped ricotta, blend the ricotta cheese, orange zest, orange juice, and honey in a food processor until smooth. Store in the fridge until ready to use.
3. To poach the eggs, crack them into small individual cups or ramekins and set aside.
4. Fill a medium saucepan about two-thirds with water and gradually heat until it reaches 190°F without boiling. Add vinegar and salt, removing any bubbles with a slotted spoon. Gently slide in the eggs one by one, cooking in batches as needed.
5. Cook eggs for 4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on clean cloth or paper towels.
6. Toast the sourdough bread to your liking. Generously spread the whipped ricotta on each slice. Slice or mash the avocado and layer on top. Sprinkle with Everything Bagel seasoning, microgreens, and pickled red onions. Top each toast with a poached egg, season with black pepper, and serve immediately.

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Notes

The pickled onions can be prepared in advance and stored in the fridge for up to a week.
Feel free to use store-bought ricotta or substitute with cream cheese for a different flavor profile.
Adjust the seasoning to your liking to enhance the overall taste.

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Nutrition

• Serving Size: 1 toast
• Calories: 421
• Sugar: 7g
• Sodium: 745mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 17g
• Cholesterol: 186mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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