Go Back
–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast for Your Perfect Morning Boost

Egg and Ricotta Toast is a quick, protein-packed breakfast that combines creamy ricotta and fluffy scrambled eggs on crispy sourdough.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 2 pieces Eggs Fresh eggs for best flavor
  • 1 cup Whole Milk Ricotta For a rich texture
  • 2 slices Sourdough Bread Crunchy base
For the Flavor
  • 2 tablespoons Chives Chopped, can substitute green onions
  • 1 tablespoon Unsalted Butter For cooking eggs
  • to taste teaspoon Coarse Salt

Equipment

  • nonstick skillet
  • Medium Bowl
  • spatula
  • toaster

Method
 

Step-by-Step Instructions
  1. In a medium bowl, crack 2 fresh eggs and add a pinch of coarse salt and chopped chives. Whisk until combined.
  2. Heat a nonstick skillet over medium-low heat for about 2 minutes. Add 1 tablespoon of unsalted butter and melt without browning.
  3. Pour in the egg mixture. Stir gently for about 2 minutes until the eggs are set but slightly runny.
  4. Remove from heat and gently fold in the ricotta, mixing lightly to maintain some clumps.
  5. Toast slices of sourdough until crispy and golden brown, about 3-5 minutes.
  6. Place a scoop of the egg and ricotta mixture on each slice and serve immediately, garnished with additional chives or coarse salt.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Experiment with toppings like avocado or herbs for added flavor. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!