Avocado Toast Recipe
toasted harvest wheat bread, whipped ricotta, harissa-piquillo peppers sauce, pickled red onion-radish salad, two eggs*
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pickled Salad
Thinly slice the red onion and radishes. In a small bowl, combine them with a pinch of salt and cover with water. Let them sit for 10 minutes, then drain and set aside.
- 2
Toast the Bread
Toast the slices of harvest wheat bread until golden brown and crispy.
- 3
Whip the Ricotta
In a bowl, whip the ricotta cheese until smooth and creamy. Season with salt and pepper to taste.
- 4
- 5
Cook the Eggs
In a small saucepan, bring water to a gentle simmer. Carefully add the eggs and poach them for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon.
- 6
Assemble the Toast
Spread the whipped ricotta on the toasted bread. Add the mashed avocado on top, then drizzle with harissa, and add the piquillo peppers. Top with the pickled salad and finish with the poached eggs.
- 7
Serve
Drizzle with olive oil and serve immediately.