Go Back
–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast for a Dreamy Breakfast Delight

This Egg and Ricotta Toast combines creamy scrambled eggs and ricotta on toasted sourdough for a delightful breakfast experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 toast
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 2 slices Sourdough Bread Provides a sturdy base
  • 1 tablespoon Unsalted Butter Adds richness
For the Creamy Filling
  • 3 large Eggs Heart and soul of the dish
  • 1 cup Whole Milk Ricotta Key for creamy topping
  • 1/2 teaspoon Coarse Salt Elevates flavors
  • 2 tablespoons Chives Brings freshness

Equipment

  • Nonstick skillet
  • Whisk
  • Medium bowl
  • toaster

Method
 

Step-by-Step Instructions
  1. Whisk the Egg Mixture: In a bowl, crack open the eggs, add chopped chives and coarse salt. Whisk until frothy.
  2. Prepare the Skillet: Heat a nonstick skillet over medium-low heat. Add unsalted butter until melted.
  3. Cook the Eggs: Pour egg mixture into the skillet, reduce heat to low. Stir gently and cook for about 2 minutes.
  4. Incorporate the Ricotta: Remove skillet from heat, add whole milk ricotta, and lightly fold in.
  5. Toast the Bread: Toast the sourdough until golden brown, about 3-4 minutes.
  6. Assemble and Serve: Place toasted bread on plates and spoon creamy egg and ricotta mixture on top.

Nutrition

Serving: 1toastCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Customize with fresh herbs or crispy toppings as desired.

Tried this recipe?

Let us know how it was!