Breakfast Vegan + Vegetarian Avocado Breakfast Bruschetta Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 10 minsServings: 4A delicious take on an Italian stand-by. We love the creaminess of the avocado, balanced by the aromatic flavor of the basil.Ingredients 1 ripe avocado 2 medium tomatoes 1 scallion ½ cup chopped fresh organic basil (plus 2 tbsp for garnish) 4 Pasture-Raised eggs (hard-boiled) 12 slices whole-wheat baguette bread ¼ cup organic ricotta cheese (reduced-fat) cracked black pepper to taste*Use organic products whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories27414%Fat (g)1523%Saturated Fat (g)420%Carbohydrates (g)248%Protein (g)1326%Sugars (g)40%Fiber (g)520%PreparationView As Slideshow Dice avocado, tomatoes, and scallion. Peel and chop hard-boiled eggs. Reserving 2 Tbsp basil for garnish, gently toss first five ingredients in a small bowl. Add pepper to taste. Toast baguette slices and smear with ricotta cheese. Top with avocado mix and garnish with chopped basil.TipGet creative - swap out ricotta for another fave cheese!print TAGS: Avocado, Basil, Bruschetta, Eggs, Ricotta, Tomato, Whole Wheat BreadShare this:Related Recipes Apple + Onion Scrambled Eggs No-Crust Baked Egg Quiche with Mushroom and Sausage Scrambled Eggs with Smoked Salmon Herbed Spinach Quiche Portabella Caps Oatmeal Pecan Waffles Whole Grain Strawberry Pancakes Banana Cocoa Tofu Smoothie Applesauce Pancakes