Easy 6-Ingredient Egg and Ricotta Toast Recipe
A simple and delicious recipe for creamy scrambled eggs with ricotta cheese served on toasted sourdough bread, perfect for a quick and satisfying breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 tablespoon finely chopped chives
- 1/4 teaspoon coarse salt
Other Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup ricotta cheese
- 2 pieces toasted sourdough bread
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until well combined. Ensure the eggs are fully beaten and the chives and salt are evenly dispersed throughout the mixture.
- Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter, being careful not to let it brown. It should just coat the bottom lightly.
- Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue stirring until the eggs are almost cooked but still slightly runny in parts, about 2 minutes. This technique creates soft, curd-like textures.
- Incorporate Ricotta Cheese: Remove the skillet from heat once the eggs are nearly set. Gently stir in the ricotta cheese, mixing just until incorporated, allowing some clumps to remain for added texture and flavor.
Notes
- Use fresh eggs for the best taste and texture.
- Be careful not to overcook the eggs to maintain creaminess.
- Serve immediately on warm toasted sourdough bread for optimal flavor.
- You can swap sourdough for any bread of your choice.
- Optional: garnish with extra chives or black pepper for added flavor.
Keywords: egg toast, ricotta cheese, easy breakfast, scrambled eggs, sourdough toast, quick brunch
