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–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast: The Ultimate Breakfast Delight

Enjoy this Egg and Ricotta Toast, a quick and delicious breakfast that's perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 2 slices Sourdough Bread Toast until golden
For the Eggs
  • 3 large Eggs Fresh eggs yield the best results
  • 1 tablespoon Unsalted Butter Use just enough to coat the skillet
For the Creaminess
  • 1/2 cup Ricotta Cheese Whole milk ricotta is recommended
For the Fresh Touch
  • 1 tablespoon Chives Chopped, substitute with green onions if desired
For Seasoning
  • to taste Coarse Salt Season while whipping the eggs

Equipment

  • nonstick skillet
  • Mixing bowl
  • Toaster

Method
 

Step-by-Step Instructions for Egg and Ricotta Toast
  1. Whisk the Eggs: In a bowl, combine eggs with salt and chives, whisk until blended.
  2. Prepare the Skillet: Heat a nonstick skillet, add butter until melted.
  3. Cook the Eggs: Pour egg mixture into the skillet, stir gently for 2 minutes.
  4. Remove from Heat: Take the skillet off heat when the eggs are slightly runny.
  5. Fold in the Ricotta: Gently mix in ricotta into the scrambled eggs.
  6. Toast the Sourdough: Toast bread slices until golden brown, about 3-4 minutes.
  7. Assemble and Serve: Spoon egg and ricotta mixture over toasted bread.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Serve warm with fresh berries or a light salad for a full breakfast experience.

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