Ricotta Egg Toast (Printable Version)
Easy breakfast with smooth ricotta spread and softly cooked eggs on warm sourdough.
# Ingredients You'll Need:
→ Bread
01 -
2 slices of thick sourdough bread
→ Toasting Fat
02 -
15 ml olive oil or butter
→ Ricotta
03 -
30 g whole milk ricotta for mixing with eggs
04 -
45 g whole milk ricotta for spreading on toast
→ Eggs
05 -
3 large eggs
→ Seasonings
06 -
Salt, as you like
07 -
Black pepper, as you like
08 -
Optional 0.25 g red pepper flakes
→ Egg Cooking Fat
09 -
15 g butter
→ Topping
10 -
5 ml olive oil for drizzling
11 -
1 tablespoon fresh chives, chopped
# Detailed Preparation Steps:
01 -
On low heat, melt butter in a non-stick pan. Stir the egg and ricotta mix gently until it’s soft and creamy.
02 -
Warm up the pan with butter or olive oil. Toast the sourdough slices till they’re golden on both sides.
03 -
Spread the ricotta carefully on the warm toast slices.
04 -
Beat the eggs with 30 g ricotta, salt, and pepper until everything’s blended.
05 -
Put the creamy eggs on the ricotta toast, add a drizzle of olive oil, and sprinkle chopped chives and red pepper flakes if you want.
# Helpful Tips:
01 -
Want more flavor? Add parmesan on top before serving. Cook eggs more or less depending on how you like them.