Creamy Egg and Ricotta Toast That Elevates Your Breakfast Game

Discover the delightful Egg and Ricotta Toast, a quick and nutritious breakfast option perfect for busy mornings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 slices

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

4 large Eggs The star ingredient packed with protein.
1/4 teaspoon Coarse Salt Adjust to your taste preferences.

For the Ricotta Layer

1 cup Whole Milk Ricotta Go for fresh ricotta and drain excess liquid.
2 tablespoons Chives Freshly chopped for a pop of flavor.

For Cooking

1 tablespoon Unsalted Butter Watch carefully to avoid browning.

For the Toast Base

2 slices Sourdough Bread Toast until golden brown for ideal texture.

Equipment

Nonstick skillet
Medium bowl
whisk
spatula
toaster

Method

Step-by-Step Instructions

In a medium bowl, crack the eggs and add coarse salt. Whisk until fully combined and frothy.
Heat a nonstick skillet over medium-low heat and add unsalted butter, swirling to coat.
Pour the egg mixture into the skillet and stir gently with a spatula, cooking until just set.
Remove from heat and gently fold in the ricotta, leaving some clumps for texture.
Toast the sourdough slices until golden and crisp, about 3-4 minutes.
Assemble by placing the egg and ricotta mixture atop the toasted sourdough and serve immediately.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 200mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

For best results, remove eggs from heat while slightly runny to maintain creaminess. Use room temperature ricotta for easier incorporation.

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