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This toast with ricotta and eggs is our favorite go-to for a brunch or breakfast that’s easy but feels fancy and filling. Soft fluffy eggs mixed with tangy ricotta spread on crunchy toasted sourdough make a perfect combo of creamy and crisp that perks up your morning.
Made this on a cold weekend morning and was blown away by how something so simple can feel so cozy and fancy. It quickly became a regular breakfast favorite for us.
What You’ll Need
- Two thick slices of sourdough: pick one with a crunchy crust and fluffy inside that holds up well under toppings
- Butter or olive oil for toasting: both give a different tasty crispness to the bread
- Ricotta cheese made with whole milk: it’s smooth and adds just the right tang
- Large fresh eggs: for silky custardy eggs, fresher ones have richer yolks
- Salt and freshly ground black pepper: to bring out the best flavors
- Extra butter: to cook the eggs gently without sticking
- Chopped fresh chives: add a soft onion flavor and a pop of color
- Red pepper flakes: optional if you want a little heat
- Olive oil: a drizzle to finish, for fresh fruity notes and shine
Step-by-Step How To Make It
- Get The Toast Ready:
- Cook the sourdough in butter or olive oil on medium heat till it's golden and crisp. The nice crunch helps the ricotta spread easily and holds the eggs well.
- Mix Eggs And Ricotta:
- Whisk eggs with a couple of spoons of ricotta, some salt, and pepper till smooth. This makes the eggs creamy and adds a little tang.
- Cook The Eggs Slowly:
- Melt butter in a non-stick pan on low heat. Pour in the egg mix and keep stirring gently. Cooking slow keeps the eggs silky and soft – don't rush it.
- Put It All Together:
- Spread about three tablespoons of ricotta over your warm toast. Pile the scrambled eggs on top gently using the back of a spoon.
- Add The Finishing Touches:
- Sprinkle chopped chives and a pinch of red pepper flakes if you like. Finish it off with a light drizzle of olive oil for extra flavor and a nice glow.
I love using ricotta when I want to lift a simple breakfast. This toast became my comfort food for slow mornings when simple things feel best. The way the eggs blend into the ricotta is just magic.
How To Store Leftovers
Keep any uncooked egg and ricotta mix in a sealed container in the fridge for up to 24 hours. Once cooked, it’s best to eat right away since the eggs tend to lose their soft texture in the fridge. Wrap leftover toast in foil to keep it from getting soggy.
Switch Up The Ingredients
You can swap sourdough for multigrain or a rustic country loaf for new textures and flavors. Try goat cheese instead of ricotta if you want a sharper taste. Adding cooked spinach or mushrooms to the eggs boosts the flavor and nutrition.
Great Things To Serve With It
Pair it with a fresh citrus salad or a simple arugula salad to cut the richness. A hot cup of coffee or light herbal tea works really well. Try sparkling water with lemon to brighten the whole meal.
Let the toast sit for a few minutes after plating so the eggs settle and flavors come together. This simple dish shows how a cozy morning doesn’t need any fuss – just some love and good taste in your kitchen partner dishes.
Frequently Asked Cooking Questions
- → Which bread is best here?
Sourdough sliced thick works great since it stays firm and crispy under the creamy toppings.
- → What’s the best way to cook the eggs?
Mix ricotta in then cook eggs slowly on low heat so they stay soft and silky without turning lumpy.
- → Can I swap out ricotta for something else?
Whole milk ricotta gives the best smoothness and mild taste, but a creamy fromage blanc can do the trick too.
- → What’s good to season it with?
Just salt and black pepper work well. You can add red pepper flakes if you want a little extra kick, but keep it light so the ricotta shines.
- → How do I add a fresh touch on top?
Chopped fresh chives bring a nice mild onion flavor and some bright green color that pairs well with the creamy eggs.