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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. This is your typical tomato bruschetta's cousin! A friend of mine created this masterpiece and it has been a hit with every dinner party.

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Ingredients requirements of Baked Avocado Breakfast Bruschetta:

1. Make ready 1 of Avocado
2. Need 2 small for Eggs
3. Require 1/2 cup Pico de Gallo or Chunky Salsa
4. Make ready 1/2 loaf of French Bread
5. Give 1 for Honey
6. Take 1 - Salt
7. Provide 1 of Pepper

Top with avocado mix and garnish with chopped basil. Our Avocado Breakfast Bruschetta are bite-sized and perfect for brunch, plus avocados are heart-healthy! This bruschetta recipe – with fresh herbs. Breakfast Bruschetta topped with scrambled eggs, salty bacon, sweet peppers, all on a creamy Avocado Toast!

Baked Avocado Breakfast Bruschetta how to cook:

1. Preheat oven to 400°F
2. Cut avocado in half (leave skin on), remove seed, remove additional 1 tbsp from center of each half to accommodate egg.
3. Salt and pepper avocado to taste.
4. Crack 2 eggs into bowl, be careful not to damage yolk.
5. 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.
6. 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.
7. While the avocado and eggs are baking, grill or toast 8-12 small round slices of bread.
8. Arrange avocado and toast on plate, drizzle honey over toast and serve a few tablespoons of salsa beside avocado and eggs.
9. To eat, scoop flesh of baked avocado and egg onto toast. Top with salsa as desired.

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. Start your day with a breakfast twist on classic bruschetta: California avocados, tomato, hard-boiled egg and ricotta with basil atop toasted rustic whole grain bread. I'll eat an avocado any time of day, but for breakfast it seems especially satisfying. This creamy green fruit is loaded with a dose of healthy fats that make your morning meal more satiating and satisfying, and won't leave you reaching for a snack.

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