Description
Egg ricotta toast is a simple yet delicious breakfast or brunch dish. It features fluffy scrambled eggs mixed with creamy ricotta cheese, served on toasted sourdough bread. This quick recipe is perfect for busy mornings, offering a satisfying balance of textures and flavors.
Ingredients
Scale
- 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
- In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until combined.
- Place a nonstick skillet over medium-low heat and melt a small amount of unsalted butter in it.
- Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula, until the eggs are almost cooked but still slightly runny in parts, about 2 minutes.
- Remove the skillet from heat and gently stir in ricotta cheese, mixing just until incorporated.
- Serve the egg and ricotta mixture immediately on toasted sourdough bread.
Notes
- For extra flavor, you can sprinkle more chives on top before serving.
- Serve immediately for the best texture and taste.
- Room temperature eggs whip up better for fluffier results.
- Cook on low heat to prevent eggs from becoming rubbery.
- Stir gently but continuously for creamy curds.
- Feel free to add extras like chopped herbs or vegetables.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 300mg