Ricotta Avocado Toast topped with Harissa and a Poached Egg, a heart healthy breakfast packed with protein and full of flavor for only 269 calories a serving!
The past couple of days have been a little rough. On Tuesday we had a really bad storm come through our area that ended up knocking over a couple of trees and leaving some pretty bad damage in certain parts of our neighborhood.
Luckily I was out of the house most of the day because Tuesday, at least during the summer, has been my work day. When I got home I found out that we had lost power because I couldn’t open our garage door. We actually lost power around noon that day and didn’t get it back until 9:30pm!!! It went out again on Wednesday for another 2 hours and I thought I was going to lose it! In Texas, having zero AC is not fun – it’s a sweaty mess!
The last time I can remember losing power for that long was during Hurricane Ike a couple years ago. After Ike hit we lost power for a total of two weeks!!! The stores, restaurants, everything was out! Luckily we have a gas stove so I could still cook and grill.
Even though it was little rough, the cool part was that all the neighbors would just chill out front together, grilling, drinking, commiserating in our “no power” sorrows, and just getting to know each other. It was a blast, kinda like a big street party most nights. But towards the end of the two weeks, people started to get restless in their lack of power and one by one they started to buy generators to power their houses. At night, our neighborhood just had the hum of generators resounding through the air.
All that to say, the past two days made me thankful for the little things in life … like the AC and lights! 🙂
And for the internet. As a blogger, it makes it kinda difficult to get things done without the internet. I am usually stuck dead in my tracks when I see that dreaded “cannot access server please check connection” sign on my computer.
deep breathe…. (sigh)
Even though the past couple of days have been up and down with power, luckily there is a shining star of hope in all the chaos, which is today’s recipe!
Ricotta Avocado Toast topped with a Poached Egg!
You guys! you guys! YOU GUYS!
The amount of deliciousness packed inside one slice of bread is unreal!
You want to know something funny! I don’t even like ricotta! In fact, I refuse to use it because of the texture and taste. But I had to use it for the Polka Dot Lasagna Skillet recipe I made the other day, and I had a little left over so I thought, hmmm… I’ll just throw it on some toast!
The creamy flavors emerging from this recipe are amazing! Creamy Ricotta Cheese, topped with smashed Avocados, drizzled with sweet spicy Harissa sauce, and then finished off with a poached Egg and a delicious runny yoke!
Seriously, nothing is better than that! You need to make this tomorrow, it’s the perfect Saturday morning brunch and way better for you than pancakes! Heck, make it for a weeknight dinner! Brinner is always a winner at our house!
Bon Appetite my friends!
- Serves: 4
- Serving size: 1 avocado toast with egg
- Calories: 269
- Fat: 17 g
- Carbohydrates: 19 g
- Sugar: 4 g
- Sodium: 342 mg
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 193 mg
- 4 slices of whole wheat, toasted
- 1 teaspoon white vinegar
- 4 eggs
- 6 tablespoons ricotta cheese
- 3 avocado, mashed
- 4 tablespoons harissa
- ¼ cup sliced green onions
- Fill a large skillet about 1½" full of water.
- Bring to a boil.
- Add bread to toaster and toast until slightly browned. Remove and let sit.
- Add a splash of white vinegar to the boiling water (about 1 teaspoon). Immediately add in 4 eggs spacing them out. Cover. Turn burners off.
- Leave eggs covered with the heat off for 4-5 minutes.
- In the meantime, add 1½ tablespoons of ricotta to each piece of toast, as well as ¼ cup of mashed avocado, and 1 tablespoon of harissa.
- Once eggs poached. Gently remove from water (be sure to drain any liquid from pan) and place on top of assembled toast.
- Garnish with green onions.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!