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–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast for a Joyful Breakfast Treat

A creamy and satisfying Egg and Ricotta Toast recipe that is quick and perfect for breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 toasts
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 4 large Eggs Opt for fresh eggs for optimal flavor.
  • 1 cup Ricotta Cheese Whole milk ricotta is preferred for a richer taste.
  • 2 slices Sourdough Bread Ensure it’s toasted well to avoid sogginess.
For the Flavor
  • 2 tablespoons Chives Can substitute with green onions for a similar profile.
  • 1 teaspoon Coarse Salt Sea salt or kosher salt are great alternatives.
  • 1 tablespoon Unsalted Butter Make sure not to let it brown for the best results.

Equipment

  • Nonstick skillet
  • Whisk
  • spatula
  • Toaster

Method
 

Step-by-Step Instructions
  1. In a medium bowl, crack fresh eggs and add chopped chives along with coarse salt. Whisk until fully blended.
  2. Place a nonstick skillet on medium-low heat. Add unsalted butter and melt completely.
  3. Pour the whisked egg mixture into the skillet. Stir continuously, cooking for about 2 minutes.
  4. Remove from heat and gently fold in the room-temperature ricotta cheese, leaving some clumps.
  5. Toast slices of sourdough bread until golden brown and crispy.
  6. Place crispy slices on plates and spoon the egg and ricotta mixture over each piece. Serve immediately.

Nutrition

Serving: 1toastCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 600IUCalcium: 200mgIron: 1mg

Notes

Use the freshest eggs available and allow ricotta to come to room temperature for better texture. Experiment with toppings like sautéed spinach for added nutrition.

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