Ultimate Avocado Toast with Whipped Honey Orange Riccotta

Two slices of sourdough toast with sliced avocado and poached eggs on top.

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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!

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Author: Amy Nash

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, 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
To make the whipped ricotta: Combine the ricotta cheese, orange zest, orange juice, and honey in a food processor 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

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