Introduction

This easy 6-ingredient egg and ricotta toast is a creamy, flavorful breakfast that comes together in minutes. Soft scrambled eggs mixed with fresh ricotta and chives atop crunchy sourdough make a comforting and satisfying start to your day.

A single slice of toasted bread with a golden-brown crust sits on a piece of white parchment paper over a white marbled surface. On top, there is a thick layer of fluffy, soft scrambled eggs in yellow shades mixed with white curds, creating a creamy texture. Small chopped green chives are sprinkled evenly over the eggs, adding a fresh green contrast, along with light specks of black pepper for seasoning. A few chive pieces are scattered around the toast on the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1 tablespoon finely chopped chives
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1/2 cup ricotta cheese
2 pieces toasted sourdough bread

Instructions

Step 1: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined and the mixture is smooth.
Step 2: Heat a nonstick skillet over medium-low heat and melt the butter, making sure it doesn’t brown and only lightly coats the pan.
Step 3: Pour the egg mixture into the skillet. Stir constantly with a heat-proof spatula, cooking gently until the eggs are mostly set but still slightly runny in spots, about 2 minutes.
Step 4: Remove the skillet from heat and gently fold in the ricotta cheese. Mix just until incorporated, leaving some cheese clumps for extra texture.
Step 5: Spoon the soft scrambled eggs over the toasted sourdough slices. Serve immediately while warm and creamy.

Tips & Variations

Try adding a sprinkle of black pepper or a pinch of smoked paprika for a subtle extra flavor.
Swap sourdough with whole grain or rye bread for a different texture and taste.
For a dairy-free version, use a plant-based ricotta alternative and olive oil instead of butter.

Storage

Leftover egg and ricotta toast is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to retain creaminess, or microwave briefly. Toast should be kept separate and re-toasted before serving.

How to Serve

Two slices of toasted bread serve as the base layer, light brown and slightly crispy around the edges. On top of each slice is a thick, creamy layer of soft scrambled eggs that are pale yellow with fluffy, smooth texture and bits of white egg whites visible. Chopped green chives are sprinkled evenly over the eggs, adding pops of green color. The toast rests on a white marbled surface, with some green chive pieces scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs in advance?

It’s best to cook the eggs fresh to enjoy their creamy texture, but you can refrigerate cooked eggs for up to 1 day and gently reheat. Avoid overcooking during reheating to prevent dryness.

What type of ricotta works best?

Use fresh, whole-milk ricotta for the creamiest result. Part-skim ricotta will work but may be less rich and creamy.

Easy 6-Ingredient Egg and Ricotta Toast Recipe

Print Recipe

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4.6 from 76 reviews

This Easy 6-Ingredient Egg and Ricotta Toast recipe offers a creamy, soft scrambled egg dish enhanced with ricotta cheese and fresh chives, served on toasted sourdough bread. Perfect for a quick, satisfying breakfast or brunch, it combines simple ingredients to create a flavorful and comforting meal.

Author: Sophie
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Egg Mixture

4 large eggs
1 tablespoon finely chopped chives
1/4 teaspoon coarse salt

Cooking

1 tablespoon butter, unsalted

Assembly

1/2 cup ricotta cheese
2 pieces toasted sourdough bread

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until everything is well combined. Ensure the eggs are fully beaten, and the chives and salt are evenly distributed throughout the mixture.
Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt a small amount of unsalted butter. Be careful not to let the butter brown; it should be just melted enough to coat the bottom of the skillet lightly.
Cook the Eggs: Pour the egg mixture into the skillet. Cook gently, stirring constantly with a heat-proof spatula. Keep stirring until the eggs are almost cooked but still slightly runny in parts. This should take about 2 minutes. Stirring continually will help create soft, curd-like textures.
Incorporate Ricotta Cheese: Once the eggs are almost set, remove the skillet from the heat. Gently stir in ricotta cheese, mixing just until incorporated. Allow some clumps of cheese to remain visible for added texture and flavor.
Serve: Immediately serve the soft scrambled eggs on top of toasted sourdough slices. The warmth of the eggs will soften the ricotta further, creating a creamy and delightful breakfast option. Enjoy while hot!

Notes

Use fresh eggs and good quality ricotta for the best flavor and texture.
Maintain medium-low heat to avoid overcooking and browning the eggs.
Stirring constantly helps achieve soft, creamy scrambled eggs.
To add more flavor, sprinkle freshly cracked black pepper or a dash of hot sauce on top before serving.
Toast the sourdough bread just before assembling to keep it crisp and warm.

Keywords: egg toast, ricotta eggs, soft scrambled eggs, breakfast toast, quick breakfast, easy eggs, chive eggs