Take your avocado toast to the bistro level with a whipped honey orange ricotta spread, pickled red onions, and poached eggs on top. Prep the onions and ricotta the day before and your breakfast comes together in under 10 minutes!
We were recently in Virginia where I had the most divine avocado toast of my life. I immediately came up and decided to recreate it using my homemade sourdough bread. It’s my new breakfast hyper-fixation that I have been eating on repeat for over a week now.
At the risk of exposing my Millennial status, I’m honestly a big fan of avocado toast. You can make it all kinds of ways but this version is my new favorite. I shared it on Instagram and got lots of requests for a recipe, so I wrote it up so you can fixate on it too!
You’re going to need the following:
- Sourdough Bread: I use my basic sourdough loaf which makes incredible toast, but this no-knead whole wheat bread would also be wonderful. You can also get a good quality loaf from the store.
- Pickled Red Onions: Also known as cebollas de escabeche, these have the most incredible flavor with a hint of sweetness. They take all of 5 minutes to make and are actually better made ahead.
- Avocado: It’s the star of the show so look for really good ones that are perfectly ripe – not too hard and not too soft.
- Everything Bagel Seasoning: I’m obsessed. You can buy this at Trader Joe’s or most grocery stores. Or make your own everything bagel seasoning with ingredients you probably already have in the pantry.
- Honey Orange Ricotta Cheese: This spread is just whole milk ricotta, honey, orange zest, and a little fresh orange juice. It comes together in 1 minute in the food processor (affiliate link).
- Microgreens or Arugula: I cannot decide which I like better on this toast. They add yummy flavor and good texture.
- Poached Eggs: If you have never poached an egg before, don’t be intimidated. They are super easy, but you can also do fried eggs on top if you prefer.
Assembly
- Prep first. Start by making your pickled red onions at least 30 minutes in advance if you are doing this day of. Also, go ahead and throw the ricotta cheese, orange zest, orange juice, and honey in a food processor (affiliate link) and blend until creamy and smooth. Transfer to a bowl and store in the fridge until ready to assemble. This stuff is also incredible on bagels, pancakes, french toast, etc.
- Poach. Heat a medium saucepan of water to just under a simmer. It should not boil, but you will start to see small bubbles form on the bottom and sides of the pot. Add 2 teaspoons of white vinegar. Meanwhile, crack each egg into a small individual bowl or measuring cup. When the water is hot, lower each egg cup into the water and gently tip the egg out. Set a timer for 4 minutes. When the timer is done, remove the poached eggs using a slotted spoon and transfer to a pan lined with a clean dishcloth.
- Build. Meanwhile, toast your bread to your liking, then spread with a generous dollop of the ricotta spread. Thinly slice the avocado and spread it out on top of the ricotta. You could also mash the avocado first, if you prefer. Sprinkle with everything bagel seasoning, then top with a good amount of microgreens and pickled red onions. Top each avocado toast with a poached egg, then sprinkle with freshly ground black pepper and a sprinkle of coarse salt. Serve immediately.
Tips & Suggestions
The difference between “good” and “wow” when it comes to avocado toast for your next brunch is really about contrast and seasoning:
- Go thick-cut sourdough or country loaf and give it a good toast so it holds up under the other elements.
- Be sure to season the avocado, not just the eggs or toppings, for the best flavor.
- Texture is everything. Really great avocado toast has the creamy texture for avocado (and ricotta here!), crunch from the toast, something fresh like the microgreens, and bonus points for the sharp pickled onions that take regular avocado toast to cafe level.
- Consider a final drizzle of good olive oil, hot honey, or even chili oil for another flavor element.
- You could add some crushed pistachios for crunch.
More Savory Breakfast Recipes
Ultimate Avocado Toast with Whipped Honey Orange Riccotta
Take your avocado toast to the next level with a whipped honey orange ricotta spread, pickled red onions, and poached eggs on top. Prep the onions and ricotta the day before and your breakfast comes together in under 10 minutes!
Ingredients
Pickled Red Onions
- 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
Honey Orange Ricotta
- 1 (16-ounce) container whole milk ricotta cheese
- 1-2 Tablespoons orange zest
- 2 Tablespoons orange juice
- 2 Tablespoons honey
Poached Eggs
- 8 large eggs
- 2-3 quarts water
- 2 teaspoons white vinegar
- 1 teaspoon salt
Toasts
- 4-8 slices sourdough bread
- 2 ripe avocados
- Everything Bagel seasoning
- microgreens or arugula
- Freshly ground black pepper, to taste
Instructions
- To make the pickled red onions: Combine the vinegar, bay leaf, cloves, sugar, salt, peppercorns, oregano, cumin, and garlic in a small saucepan. Bring it to a boil just until the sugar and salt are dissolved. Turn off heat and stir in onions to coat. Let sit for at least 30 minutes. This can be made in advance and kept in the fridge for up to 1 week.1 medium red onion, ¾ cup white vinegar, 1 bay leaf, 5 whole cloves, 1 Tablespoon granulated sugar, ½ teaspoon salt, ½ teaspoon whole black peppercorns, ½ teaspoon dried oregano, ¼ teaspoon ground cumin, 1 clove garlic
- To make the whipped ricotta: Combine the ricotta cheese, orange zest, orange juice, and honey in a food processor (affiliate link) and blend until creamy and smooth. Transfer to a bowl and store in the fridge until ready to assemble.1 (16-ounce) container whole milk ricotta cheese, 2 Tablespoons honey, 1-2 Tablespoons orange zest, 2 Tablespoons orange juice
- To poach the eggs: Break eggs into small individual cups, bowls or ramekins and set aside.8 large eggs
- Fill a medium saucepan about 2/3 full with water. Heat over medium heat to bring the water temperature up to 190℉ (this is just under boiling – you can also use a thermometer to monitor and regulate the water temp). There may be bubbles on the bottom of the pan, but the water should not be boiling.2-3 quarts water, 2 teaspoons white vinegar, 1 teaspoon salt
- Add the vinegar and salt and use a slotted spoon to scrape the bubbles off the bottom of the pan. Set the bowls or ramekins into the water and gently tilt the eggs out one at a time so you don't break the eggs. Repeat with remaining eggs, working in batches, depending on how large your pan is.
- Set a timer for 4 minutes and cook until the white is set but the yolk is still soft. Gently remove the eggs from the water using a slotted spoon and transfer to a plate lined with a clean dish cloth or paper towels to drain.
- To assemble: Meanwhile, toast your bread to your liking, then spread with a generous dollop of the ricotta spread. Thinly slice the avocado and spread it out on top of the ricotta. You could also mash the avocado first, if you prefer. Sprinkle with everything bagel seasoning, then top with a good amount of microgreens and pickled red onions. Top each avocado toast with a poached egg, then sprinkle with freshly ground black pepper and a sprinkle of coarse salt. Serve immediately.4-8 slices sourdough bread, 2 ripe avocados, Everything Bagel seasoning, microgreens or arugula , Freshly ground black pepper, to taste
Nutrition
Calories: 731kcal | Carbohydrates: 62g | Protein: 33g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 385mg | Sodium: 1512mg | Potassium: 888mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1161IU | Vitamin C: 19mg | Calcium: 368mg | Iron: 5mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!
