Creamy Ricotta Egg Toast (Print-Friendly Version)
A simple breakfast with creamy ricotta spread and gentle eggs on warm sourdough.
# Ingredients Required:
→ Bread
01 -
2 thick-cut slices sourdough bread
→ Fats for Toasting
02 -
15 ml butter or olive oil
→ Ricotta
03 -
45 g whole milk ricotta (spread for toast)
04 -
30 g whole milk ricotta (to mix with eggs)
→ Eggs
05 -
3 large eggs
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
0.25 g red pepper flakes (optional)
→ Fats for Cooking Eggs
09 -
15 g butter
→ Garnish
10 -
1 tablespoon chopped fresh chives
11 -
5 ml olive oil (drizzle before serving)
# Detailed Directions:
01 -
Heat butter or olive oil in a pan and toast sourdough slices until golden brown on both sides.
02 -
Evenly spread 45 grams of whole milk ricotta on the warm toasted bread slices.
03 -
Whisk together the eggs, 30 grams of ricotta, salt, and black pepper until well combined.
04 -
Melt 15 grams of butter in a non-stick pan over low heat and cook the egg mixture slowly, stirring gently, until creamy and softly set.
05 -
Spoon the creamy eggs over ricotta-spread toast, drizzle with olive oil, and garnish with chopped chives and optional red pepper flakes.
# Helpful Advice:
01 -
For enhanced flavor, sprinkle parmesan cheese over the eggs before serving. Adjust cooking time to achieve preferred egg doneness.