Searching my Food Network app for some inspiration, I saw a show called Bootcamp Brunch, devoted to a healthy-yet-indulgent spread. In the show, a personal trainer led a group of friends through an outdoor workout before they all settled down to refuel. It’s like they made that episode just for me! Celebrity foodie Valerie Bertinelli made a salad, muffins, frittata and a smoothie along with a devine open-faced sandwich featuring avocado and heirloom tomatoes. It’s a perfect brunch menu!
Feeling inspired by that fancy sandwich, I found a few other scrumptious examples of simple and fancy versions of toast with avocado spreads. Of course, I prefer the fancy ones. Here are my faves.
Avocado Toast with Poached Eggs & Prosciutto
Make a healthy version of a drive-thru breakfast sandwich at home with fiber-rich avocados and poached eggs. Jazz up your morning meal!
- 1/2 avocado, mashed
- 2 slices bread, toasted
- 2 eggs, poached
- 4 slices prosciutto
- 4 leaves butter lettuce
- Cherry tomatoes, halved
- Sea salt & fresh cracked black pepper
- 1 Tbsp fresh-squeezed lemon juice
1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.
2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.
This lovely gem of a breakfast bite, as well as other yummy versions by food columnist Bonnie Mo, can be found here.
Avocado Open-Faced Sandwich
- 1 small shallot, sliced
- 2 tablespoons sea salt flakes
- Zest of 1 lemon
- 6 slices sourdough bread, toasted
- 1 avocado, sliced
- 2 to 3 heirloom tomatoes, sliced
- 2 tablespoons salted sunflower seeds
- Valerie’s ricotta mixture
- For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
- For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
- Add the sea salt and lemon zest to a bowl and combine with your fingers.
- To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.
The recipe for the ricotta mixture, along with the rest of the Bootcamp Brunch menu, can be found at Food Network.