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–+ servings
Egg and Ricotta Toast

Delicious Egg and Ricotta Toast for a Cozy Breakfast Delight

Enjoy a delightful Egg and Ricotta Toast, combining creamy ricotta with fluffy scrambled eggs, perfect for any breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 eggs Eggs Use fresh eggs for the best flavor.
  • 1 tablespoon Chives Chopped, fresh preferred.
  • 1 pinch Coarse Salt Adjust to taste, Kosher recommended.
For the Ricotta
  • 1 cup Whole Milk Ricotta Fresh, drain excess liquid.
  • 1 tablespoon Unsalted Butter Avoid browning for the best results.
For the Toast
  • 2 slices Sourdough Bread Choose a sturdy loaf.

Equipment

  • nonstick skillet
  • fork or whisk
  • toaster

Method
 

Step‑by‑Step Instructions for Egg and Ricotta Toast
  1. In a medium bowl, crack fresh eggs and add chopped chives and a pinch of coarse salt. Whisk until combined.
  2. Heat a nonstick skillet over medium-low heat and add unsalted butter until melted.
  3. Pour the egg mixture into the skillet and gently stir for about 2 minutes until the eggs start to set.
  4. Remove from heat and fold in whole milk ricotta, mixing gently.
  5. Toast slices of sourdough until golden brown, about 3-4 minutes.
  6. Pile the scrambled eggs and ricotta on the warm toast and serve immediately.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 15IUCalcium: 200mgIron: 2mg

Notes

For best results, use fresh ingredients and control the cooking temperature for fluffy eggs. Experiment with toppings to personalize your dish!

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