Avocado Open-Faced Sandwich with Ricotta and Poached Egg

I don’t know too many people who are strangers to avocado sandwiches or toasts. It seems that everybody loves them and everybody has their own favorite family recipe. Certainly, my family isn’t an exception either. Today, I am going to share our family favorite – Avocado Open-Faced Sandwich with Ricotta and Poached Egg.

What makes avocado toast/sandwiches so enjoyable? Is it the combination of a crispy piece of bread dressed with soft and creamy avocado? Or is it that you can top them with a variety of complementing ingredients that accentuate that luscious avocado?

My Avocado Open-Faced Sandwich with Ricotta and Poached Egg recipe name reveals the main ingredients. But I also suggest using radishes, pumpkin seeds, arugula and basil as garnishes. In addition, a little bit of garlicky flavor would definitely help too.

Please be conscientious about choosing your bread. Sourdough, Ciabatta, or any whole grain bread will provide a substantial base texture. I decided to go with fresh Calabrese. Crusty and crackly on the outside. Yet, soft, fluffy and with wonderful open holes on the inside. 

How does one pick a good avocado? It shouldn’t be overripe or too firm. It should feel slightly soft, not mushy. In fact, you can inspect the avocado’s naval. Gently remove the naval to see the color of the avocado flesh. If it’s brown, it’s overripe. Light green – avocado will be too firm. Medium to dark green – avocado is ripe and is at its peak.

In my recipe, I use poached eggs. However, if you’re more comfortable frying your eggs (e.g. sunny side up) than substitute fried eggs for poached eggs.

This video by Jamie Oliver will help you make perfect poached eggs.

If you need more breakfast ideas click here.

Avocado Open-Faced Sandwich with Ricotta and Poached Egg

Recipe by The Minty Tomato

5.0 from 4 votes

Course: Breakfast, AppetizersDifficulty: Easy

Servings

2

Prep time

5

minutes

Cooking time

5

minutes

Calories

288

kcal

Total time

10

minutes

Make this bright and healthy avocado open-faced sandwich layered with creamy ricotta cheese, crispy radishes topped with a poached egg, sunflower seeds and fragrant basil. Lightly drizzled white balsamic vinegar and extra virgin olive oil will make it the sandwich go down even easier. This is a meal you can eat with your hands … no utensils required!

Ingredients

• 2 Slice Calabrese bread

• 2/3 cup Ricotta cheese

• 2 Egg

• 1 Avocado, sliced

• 2 Radishes, sliced

• 1/3 cup Arugula

• 1/4 cup Pumpkin seeds

• 1/4 cup Fresh sweet basil

• 2-3 tbsp Extra virgin olive oil

• 1 tsp White balsamic vinegar

• 1 clove Garlic

• 1/3 tsp Paprika

• Coarse salt and freshly ground black pepper, to taste

Directions

• Prepare the ingredients.
  
• Peel the avocado and remove the pit.  Slice the avocado and radishes.
• Lightly brush bread with extra-virgin olive oil on one side. On medium heat, in a non-stick frying pan, fry bread slices for 2 minutes until golden and crispy.  Fry them on one side only!
• Place bread slices on the serving dish non-fried side down. Sprinkle minced garlic on top of the fried side. Spread ricotta over the sandwich with a fork.
• Top with avocado and radish slices.
• Meanwhile, in a medium saucepan, bring a few cups of water to gentle simmer. Break cold egg into a saucer and gently slip an egg into water. Repeat with another egg. I don’t use vinegar but rather try to be very careful when setting eggs into the water. To help each egg stay compact, stir the water strongly at the edge of the pot to create a whirlpool. Simmer for 2-3 (but not more than 3) minutes until whites are set and yolks are cooked according to your preference. Remove eggs with slotted spoon, shake off excess water and place them delicately on top of the sandwiches.
• Garnish with arugula, pumpkin seeds and basil. Sprinkle some coarse salt, freshly ground black pepper and a pinch of paprika.

Notes

• If desired, substitute fried or scrambled eggs for poached eggs.