Creamy Egg and Ricotta Toast for a Quick Breakfast Bliss

Elevate your mornings with this Easy Egg and Ricotta Toast—a creamy, delightful breakfast that transforms the ordinary into gourmet bliss.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scramble

4 large Eggs Remove from heat slightly wet for creaminess.
1/2 cup Whole Milk Ricotta Use fresh and let it come to room temperature.
handful Chives Add a pop of color and mild onion flavor.
to taste tsp Coarse Salt Adjust to your taste preference.

For the Toast

1 tbsp Unsalted Butter Coat the skillet for cooking the eggs.
2 slices Sourdough Bread Choose a crusty loaf to support the toppings.

Equipment

nonstick skillet
toaster
Mixing bowl
Spatula

Method

Step-by-Step Instructions

In a medium bowl, crack 4 large eggs and add chopped chives and coarse salt. Whisk vigorously for about 1 minute until well combined.
Heat a nonstick skillet over medium-low heat and add 1 tablespoon of unsalted butter. Allow to melt gently.
Pour the egg mixture into the skillet and stir gently, cooking for about 2 minutes until slightly runny. Remove from heat just before fully set.
Add 1/2 cup of ricotta to the eggs and gently fold in, leaving some clumps for texture.
Toast two slices of sourdough until golden and crispy, about 3-4 minutes in a toaster.
Spoon the creamy egg and ricotta mixture over the toasted bread and serve warm, garnished with extra chives or salt.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 14gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 290mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Experiment with different toppings like sautéed spinach or fresh herbs for added flavor.

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