Introduction

Egg and Ricotta Toast is a simple yet elegant breakfast dish that combines soft scrambled eggs with creamy ricotta cheese on toasted sourdough. It’s quick to prepare and delivers a rich, comforting flavor perfect for any morning.

A single slice of toasted bread with a golden brown crust sits on crinkled white parchment paper over a white marbled surface. On top of the toast, there are two visible layers: the bottom layer is bright yellow scrambled eggs with a soft, fluffy texture; the top layer is white, creamy cottage cheese dolloped unevenly. Scattered across both layers are small pieces of fresh green chives and a dusting of black pepper, adding color contrast and texture. Some chives are also scattered around the toast on the parchment. 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 well combined. Make sure the eggs are fully beaten and the chives and salt are evenly mixed in.
Step 2: Place a nonstick skillet over medium-low heat and melt the butter. Be careful not to brown the butter; it should just coat the bottom of the skillet lightly.
Step 3: Pour the egg mixture into the skillet. Cook gently, stirring constantly with a heat-proof spatula. Stir until the eggs are almost cooked but still slightly runny in places, about 2 minutes, creating soft, curd-like textures.
Step 4: Remove the skillet from the heat and gently stir in the ricotta cheese until just incorporated. Leave some clumps of ricotta visible for added texture and flavor.
Step 5: Serve the soft scrambled eggs immediately on top of the toasted sourdough slices. The warmth of the eggs will soften the ricotta, making for a creamy, delicious breakfast. Enjoy while hot!

Tips & Variations

For extra flavor, sprinkle a pinch of black pepper or a few drops of hot sauce over the eggs before serving.
Try using fresh herbs like basil or parsley instead of chives for a different twist.
Swap sourdough for whole grain or rye bread to vary the texture and taste.
Add sautéed mushrooms or spinach to the egg mixture for added nutrition and flavor.

Storage

Egg and Ricotta Toast is best enjoyed fresh. If needed, store leftover scrambled eggs separately in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs. Toast should be kept separate to maintain crispness.

How to Serve

Two pieces of toasted bread with a golden brown crust sit on a crinkled white paper over a white marbled surface. Each toast has a thick, fluffy layer of soft scrambled eggs in pale yellow and white, showing a creamy and slightly lumpy texture. Bright green chopped chives are sprinkled generously on top, adding a fresh contrast, along with a light sprinkling of black pepper. The scene is close-up, capturing the soft texture of the eggs and the crisp edges of the toast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute ricotta with a dairy-free cheese alternative or mashed avocado for creaminess, and use a plant-based butter to keep it dairy-free.

How do I prevent the eggs from overcooking?

Cook the eggs on low heat and stir constantly to ensure soft, creamy curds. Remove the skillet from heat as soon as the eggs are almost set, as they will continue to cook from residual heat.

Egg and Ricotta Toast Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This Egg and Ricotta Toast recipe creates a creamy, soft scrambled egg topping perfectly complemented by the smooth ricotta cheese and fresh chives, all served atop crunchy toasted sourdough bread. A quick and elegant breakfast option that combines rich textures and delicate flavors.

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 unsalted butter
1/2 cup ricotta cheese

To Serve

2 pieces toasted sourdough bread

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until the mixture is smooth and all ingredients are evenly combined.
Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter carefully, making sure it does not brown. The butter should just lightly coat the bottom of the skillet.
Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue stirring to create soft, curd-like textures until the eggs are almost cooked but still slightly runny, about 2 minutes.
Incorporate Ricotta Cheese: Remove the skillet from the heat once the eggs are nearly set. Gently fold in the ricotta cheese, mixing just enough to incorporate it while allowing some visible clumps for texture.
Serve: Immediately spoon the soft scrambled eggs topped with ricotta onto the toasted sourdough slices. Serve hot to enjoy the warm, creamy combination.