This vibrant breakfast platter brings together fresh textures and balanced nutrition in a single hearty plate. Creamy avocado, perfectly cooked sunny-side eggs, and crisp vegetables create a beautiful fusion of flavors. The ricotta–cheddar toast adds richness, while the mixed green salad keeps the dish refreshing and light. Designed for busy mornings or relaxed brunch moments, this wholesome combination provides protein, healthy fats, and energizing vegetables to start your day feeling nourished and satisfied.
⭐ Ingredients
- 2 eggs
- 1 ripe avocado, sliced
- 2 slices whole-grain bread
- 2 slices cheddar cheese
- 3 tbsp ricotta cheese
- 6–8 cucumber slices
- 6–8 cherry tomatoes, halved
- 1 cup mixed salad greens
- 1 tbsp olive oil
- Salt, pepper, paprika, sesame seeds to taste
⭐ Method
- Heat a non-stick pan with a little oil. Crack in the eggs and cook sunny-side up. Season with salt, pepper, and paprika.
- Toast the bread until golden. Spread ricotta, add cucumber slices, and top with cheddar and sesame seeds.
- Arrange avocado slices beside the eggs; drizzle olive oil and sprinkle pepper.
- Add cherry tomatoes and mixed greens to create a fresh salad on the plate.
- Serve immediately.
⭐ Chef’s Tips
- Lightly cover the eggs midway with a lid for perfectly set whites and glossy yolks.
- Add lemon juice over the avocado to prevent browning and enhance flavor.
- Use sourdough or multigrain toast for extra texture and better nutrition.
