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–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast for a Cozy Breakfast Bliss

This Egg and Ricotta Toast brings together creamy eggs and ricotta on toasted sourdough for a delightful breakfast experience.
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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
  • 2 slices Sourdough Bread Toasted to a golden brown.
For the Eggs
  • 3 large Eggs Fresh eggs are recommended.
  • 2 tablespoons Chives Chopped, fresh or dried.
  • 1/4 teaspoon Coarse Salt Can be substituted with regular salt.
For Creaminess
  • 1 cup Whole Milk Ricotta Substitute with part-skim or vegan ricotta if desired.
  • 1 tablespoon Unsalted Butter Can be replaced with olive oil.

Equipment

  • Nonstick Skillet
  • Medium bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together fresh eggs, chopped chives, and coarse salt until well combined.
  2. Heat a nonstick skillet over medium-low heat and melt a small pat of unsalted butter.
  3. Pour the whisked egg mixture into the skillet and gently stir until the eggs begin to set.
  4. Once the eggs are nearly set, remove from heat and gently fold in whole milk ricotta.
  5. Toast slices of sourdough bread until golden brown and crispy.
  6. Spoon the creamy egg and ricotta mixture generously over the toasted sourdough and serve immediately.

Nutrition

Serving: 1toastCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Serve the toast immediately to enjoy the creaminess while warm. Avoid storing combined toast with the egg mixture to maintain crispiness.

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