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Egg and Ricotta Toast

Creamy Egg and Ricotta Toast for a Cozy Breakfast Delight

Enjoy a delicious Egg and Ricotta Toast that’s simple to make and perfect for breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 4 large Eggs Fresh eggs provide protein and creaminess.
  • 1 cup Whole Milk Ricotta High-quality ricotta enhances creaminess.
  • 2 slices Sourdough Bread Must be golden brown when toasted.
For Flavor Boosts
  • 2 tablespoons Chives Can swap with green onions or omit.
  • 1 tablespoon Unsalted Butter Can be replaced with olive oil or ghee.
  • ½ teaspoon Coarse Salt Adjust according to taste.

Equipment

  • nonstick skillet
  • medium bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Whisk the eggs with chopped chives and coarse salt until smooth in a medium bowl.
  2. Heat a nonstick skillet over medium-low heat and melt unsalted butter without browning.
  3. Pour in the egg mixture, stir gently for 2 minutes until soft curds form.
  4. Fold in the ricotta gently while the eggs are warm to keep clumps.
  5. Toast the sourdough slices until golden brown, about 3-4 minutes.
  6. Assemble by piling the egg and ricotta mixture on the toasted bread and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Customize each serving with your favorite toppings like fresh herbs or crispy bacon. Store leftovers in an airtight container for up to 2 days.

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