Egg and Ricotta Toast: A Creamy Delight for Busy Mornings

Enjoy a quick and delightful Egg and Ricotta Toast, a creamy breakfast that elevates your morning routine.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 2 toasts

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

4 large Eggs Use fresh eggs for best flavor.
2 tablespoons Chives Chopped, can substitute with green onions.
1 teaspoon Coarse Salt Use sea salt or kosher salt.

For Cooking

2 tablespoons Unsalted Butter Or substitute with olive oil for dairy-free option.

For the Toast Base

1 cup Whole Milk Ricotta Use fresh ricotta for best results.
4 slices Sourdough Bread Toast until golden brown.

Equipment

Nonstick skillet
Whisk
Spatula
Toaster

Method

Step-by-Step Instructions

Whisk the eggs with chives and coarse salt until smooth.
Heat a nonstick skillet and melt the unsalted butter.
Pour the egg mixture into the skillet and stir gently until mostly set.
Fold in the ricotta gently, leaving larger clumps.
Toast the sourdough slices until golden brown.
Assemble by spooning the egg and ricotta mixture over the toasted sourdough.
Serve immediately, garnished with extra chives and a sprinkle of salt.

Nutrition

Serving: 1toastCalories: 300kcalCarbohydrates: 30gProtein: 16gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 250mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Experiment with additional toppings like bacon or herbs.

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