Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, baked avocado breakfast bruschetta. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Our Avocado Breakfast Bruschetta are bite-sized and perfect for brunch, plus avocados are heart-healthy! This bruschetta recipe – with fresh herbs. Avocado and feta bruschetta with a sprinkle of garlic is a new twist on the traditional bruschetta recipe and is a quick and easy appetizer.
Baked Avocado Breakfast Bruschetta is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Baked Avocado Breakfast Bruschetta is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook baked avocado breakfast bruschetta using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Baked Avocado Breakfast Bruschetta:
- Prepare 1 Avocado
- Make ready 2 small Eggs
- Prepare 1/2 cup Pico de Gallo or Chunky Salsa
- Get 1/2 loaf French Bread
- Prepare 1 Honey
- Prepare 1 Salt
- Get 1 Pepper
Place bread slices on a baking sheet, and brush evenly with olive oil mixture. Breakfast Bruschetta topped with scrambled eggs, salty bacon, sweet peppers, all on a creamy Avocado Toast! The perfect Saturday morning breakfast or brunch recipe. I hope you've had a great week and that things are starting to feel a little more.
Instructions to make Baked Avocado Breakfast Bruschetta:
- Preheat oven to 400°F
- Cut avocado in half (leave skin on), remove seed, remove additional 1 tbsp from center of each half to accommodate egg.
- Salt and pepper avocado to taste.
- Crack 2 eggs into bowl, be careful not to damage yolk.
- Using a tablespoon, transfer 1 yolk to the center of each avocado half. Use egg white to fill space around yolk. Lightly salt and pepper.
- Place avocado halves in preheated oven for 12 minutes, or until finished. You can keep halves level by placing two mounds of kosher salt on a baking sheet and resting the avocados on the center of these mounds.
- While the avocado and eggs are baking, grill or toast 8-12 small round slices of bread.
- Arrange avocado and toast on plate, drizzle honey over toast and serve a few tablespoons of salsa beside avocado and eggs.
- To eat, scoop flesh of baked avocado and egg onto toast. Top with salsa as desired.
Dice avocado, tomatoes, and green onions. Toast baguette slices and smear with ricotta cheese. Top with avocado mix and garnish with chopped basil. In the Caribbean, in-season avocados can be found everywhere from small roadside stalls to the supermarket. Here's a simple way to prepare avocados and enjoy them for breakfast.
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