Ricotta Egg Toast

A creamy, protein-packed breakfast featuring fluffy scrambled eggs blended with ricotta on crispy sourdough toast ; a comforting, homemade morning favorite that feels fancy yet effortless.

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Course: Breakfast, Brunch

Cuisine: American/Italian-inspired

Prep Time: 5

Cook Time: 8

Assembly: 2

Total Time: 15

Servings:

Calories: 355kcal

Cost: $4

Equipment

1 Non-stick skillet or cast-iron pan
1 Silicone spatula
1 Mixing bowl and whisk
1 Toaster or frying pan
1 Knife and cutting board

Ingredients

2 slices sourdough bread thick-cut preferred
1 tablespoon butter or olive oil for toasting bread
3 tablespoon whole milk ricotta spread for toast
3 large eggs fresh
2 tablespoon whole milk ricotta added to eggs
salt & black pepper to taste
1 tablespoon butter for cooking eggs
1 tablespoon fresh chives chopped, for garnish
¼ teaspoon red pepper flakes optional
1 teaspoon olive oil drizzle before serving

Instructions

Toast bread in butter or oil until golden.
Spread ricotta on warm toast.
Whisk eggs, ricotta, salt, and pepper.
Cook low and slow until creamy.
Spoon eggs over toast and garnish.

Notes

Nutrition information is automatically calculated and should be used as an approximation only.

Nutrition