Description
Enjoy a quick and delicious breakfast with this Egg and Ricotta Toast recipe. Combining creamy ricotta, fluffy scrambled eggs with fresh chives, and crunchy sourdough toast, this 6-ingredient dish is perfect for a nutritious and satisfying morning meal in just 15 minutes.
Ingredients
Scale
Egg Mixture
- 2 large Eggs (Use fresh eggs for the best flavor and texture.)
- 2 tablespoons Chives (Substitute with green onions or parsley if unavailable.)
- 1 pinch Coarse Salt (Use sea salt or kosher salt for best results.)
Other Ingredients
- 1 cup Whole Milk Ricotta (Substitute with low-fat ricotta if preferred.)
- 1 tablespoon Unsalted Butter (Use olive oil as a healthier alternative.)
- 2 slices Sourdough Bread (Whole grain or gluten-free bread can be used.)
Instructions
- Whisk Eggs: In a medium bowl, crack open the fresh eggs and whisk them together with the chopped chives and a pinch of coarse salt for about 1-2 minutes until frothy.
- Heat Skillet: Place a nonstick skillet over medium-low heat and add a small pat of unsalted butter. Allow it to melt and evenly coat the skillet.
- Cook Eggs: Pour the egg mixture into the skillet and stir frequently, cooking for about 2-3 minutes until the eggs are almost set but still slightly runny.
- Fold in Ricotta: Remove the skillet from the heat and gently fold in the whole milk ricotta, leaving some clumps for added texture and creaminess.
- Toast Bread: Toast slices of sourdough bread until golden brown and crispy using a toaster or in a separate skillet.
- Assemble and Serve: Carefully place the fluffy egg and ricotta mixture atop each toasted slice and enjoy immediately while warm.
Notes
- Use fresh eggs for best texture and taste.
- Substitute chives with green onions or parsley if needed.
- Low-fat ricotta can be used as a lighter alternative.
- Olive oil can replace butter for a healthier fat choice.
- Whole grain or gluten-free bread can substitute sourdough for dietary preferences.
- Serve immediately to enjoy the creamy texture of eggs and ricotta.
