Introduction

This easy 6-ingredient egg and ricotta toast is a perfect choice for a quick, satisfying breakfast or brunch. Creamy ricotta blends with softly cooked eggs to create a rich and comforting topping for crispy sourdough bread.

A single slice of toasted bread with a golden-brown crust and light airy texture forms the base layer, topped with soft, fluffy scrambled eggs that are light yellow and slightly creamy in texture. Dollops of white, smooth cottage cheese are scattered on top of the eggs, adding a contrasting texture. Small pieces of fresh green chives are sprinkled over the entire toast, along with a light scattering of black cracked pepper, adding specks of dark color. The toast rests on a white marbled texture with a few stray pieces of chives around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined. Make sure the eggs are well beaten and the chives and salt are evenly distributed.
Step 2: Place a nonstick skillet over medium-low heat and melt the butter carefully. Avoid browning it; the butter should just coat the skillet’s surface.
Step 3: Pour the egg mixture into the skillet. Cook gently, stirring constantly with a heat-proof spatula, until the eggs are nearly cooked but still slightly runny in spots, about 2 minutes. Keep stirring to create soft, curd-like textures.
Step 4: Remove the skillet from heat and gently fold in the ricotta cheese. Mix just until combined, leaving some small clumps of ricotta for added texture and flavor.

Tips & Variations

For extra richness, add a splash of milk or cream when whisking the eggs.
Swap sourdough for your favorite rustic bread or try multigrain for a nutty twist.
Add a pinch of black pepper or a sprinkle of red pepper flakes for subtle heat.
Use fresh herbs like basil or parsley instead of chives for a different flavor profile.
Top with a drizzle of olive oil or a sprinkle of grated Parmesan for extra savoriness.

Storage

Egg and ricotta toast is best enjoyed immediately. If you need to store leftovers, keep the egg mixture in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat while stirring to maintain creaminess. Toast the bread fresh before serving.

How to Serve

Two slices of toasted bread with a crispy golden-brown crust sit on a white marbled surface layered with soft, creamy scrambled eggs that are pale yellow with white patches. The eggs are topped with small, fresh green chive pieces scattered evenly over both slices, adding a pop of color. The texture of the eggs looks light and slightly fluffy with some black pepper sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of ricotta?

Yes, cream cheese works as a substitute, but it has a denser, tangier texture and a stronger flavor. Soften it slightly before folding into the eggs for best results.

What type of bread is best for this recipe?

Sourdough bread is ideal as its sturdy texture and mild tang complement the creamy eggs and ricotta well. However, any crusty bread like a baguette or country loaf will work too, as long as it’s toasted for firmness.