Description
This easy egg and ricotta toast takes just minutes to make and uses only six ingredients. Creamy scrambled eggs folded with ricotta and fresh chives are piled on golden sourdough for a cozy, protein-packed breakfast or brunch that feels café-worthy at home.
Ingredients
4 large eggs
2 slices sourdough bread (or multigrain, rye, or bagel)
2 tablespoons ricotta cheese (can substitute whipped cottage cheese or mascarpone)
1 tablespoon unsalted butter
Fresh chives, finely chopped (or green onions)
Coarse salt, to taste
Optional Add-Ins:
Black pepper
Red pepper flakes
Shaved Parmesan
Instructions
Toast the sourdough until golden and crisp.
Crack eggs into a bowl, whisk well, and season lightly with salt.
In a nonstick skillet, melt butter over low heat. Add eggs and cook slowly, stirring gently until soft and custardy.
Remove from heat while eggs are still glossy. Fold in ricotta gently to create creamy ribbons.
Place toast on plates, spoon the ricotta eggs on top, and finish with chives and optional seasonings.
Serve immediately while warm.
Notes
Make Ahead: Whisk eggs the night before and store in the fridge for quick cooking.
Storage: Best served fresh, but leftover scrambled eggs can be refrigerated for up to 2 days and reheated gently over low heat.
Variations: Try avocado spread under the eggs, swap in different cheeses, or finish with smoked salmon or sautéed veggies.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 22 g
- Protein: 2g
- Cholesterol: 210mg
Keywords: egg and ricotta toast, easy breakfast toast, 6 ingredient breakfast