Loaded Avocado Toast

1. 1

   Place eggs in a saucepan and cover with cold water. Bring the pot to a boil over high heat. As soon as it starts to boil, turn off the heat and move the pot off the burner. Cover and let the eggs sit for 7 minutes.

2. 2

   While eggs are cooking, pop bread in the toaster. While it toasts, mash half of the avocado into the ricotta cheese and stir until creamy and smooth.

3. 3

   In a small bowl, drizzle tomatoes with the balsamic vinegar and olive oil.

4. 4

   Once the eggs have sat for 7 minutes, drain hot water and fill the pot with cold water and some ice cubes. Let eggs rest in the cold water for a few minutes until they are cool enough to handle. Peel the eggs and discard the shells. Slice the eggs.

5. 5

   Assemble toasts. Spread some ricotta avocado spread on each piece of toast. Top each toast with some tomatoes, egg slices, and the rest of the avocado. Sprinkle some kosher salt over the top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.