Egg Ricotta Toast
Make delicious Egg Ricotta Toast in just 15 minutes! Creamy ricotta spread on crisp sourdough topped with runny eggs creates the perfect breakfast.
Equipment
- small bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- large non-stick skillet
- spatula
- toaster
Ingredients
Toast & Eggs
- 4 slices sourdough bread
- 4 large eggs
- 1 tablespoon olive oil
Ricotta Mixture
- 1 cup whole milk ricotta cheese
- 0.25 cup chopped fresh chives divided
- 1 teaspoon lemon zest
- 0.25 teaspoon kosher salt divided
- 0.125 teaspoon black pepper divided
- 0.5 teaspoon red pepper flakes
Instructions
- In a small bowl, combine the ricotta cheese, lemon zest, 3 tablespoons of the chives, and a pinch of salt and pepper. Stir gently until just blended and set aside.
- Heat the olive oil in a large non-stick skillet over medium heat until it shimmers.
- Carefully crack the eggs into the skillet and season them with the remaining salt and pepper. Cook for 3 to 4 minutes, or until the egg whites are fully set and the yolks are still soft and runny.
- While the eggs cook, toast the sourdough slices until they are golden brown and crisp.
- Spread a generous 1/4 cup of the ricotta mixture evenly onto each piece of warm toast.
- Gently place one cooked egg on top of each ricotta-covered toast slice.
- Garnish with the remaining chopped chives and a light sprinkle of red pepper flakes before serving immediately.
Notes
For a richer flavor, use high-quality, fresh ricotta. Toast the bread just before assembling to keep it crisp.