6-Ingredient Egg and Ricotta Toast Recipe
Introduction
This 6-Ingredient Egg and Ricotta Toast is a simple, elegant breakfast that combines creamy ricotta with soft scrambled eggs on toasted sourdough. It’s quick to prepare and perfect for a satisfying morning treat.
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 the mixture is well combined and uniform.
- Step 2: Place a nonstick skillet over medium-low heat and melt the butter carefully, making sure it doesn’t brown and just coats the pan lightly.
- Step 3: Pour the egg mixture into the skillet. Cook gently, stirring constantly with a heat-proof spatula until the eggs are mostly cooked but still slightly runny in places, about 2 minutes, to create soft curds.
- Step 4: Remove the skillet from heat and gently fold in the ricotta cheese, allowing some clumps to remain for texture and flavor.
- Step 5: Serve the soft scrambled eggs immediately over toasted sourdough slices. The warmth will soften the ricotta further for a creamy finish. Enjoy while hot!
Tips & Variations
- For a fresh twist, sprinkle extra chives or a little cracked black pepper over the top before serving.
- You can substitute sourdough with any sturdy bread like whole wheat or rye for a different flavor.
- If you prefer a richer taste, use cream cheese instead of ricotta.
Storage
Because these eggs are best enjoyed fresh and creamy, it’s recommended to eat them immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat gently over low heat or in short bursts in the microwave, stirring occasionally to avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried herbs instead of fresh chives?
Fresh chives offer the best flavor and texture for this recipe, but if necessary, use dried chives sparingly—about one-third of the fresh amount—as they are more concentrated.
What type of ricotta is best for this toast?
Whole milk ricotta works best for a creamy texture and rich flavor, but part-skim ricotta can be used if you prefer a lighter option.
Print6-Ingredient Egg and Ricotta Toast Recipe
This 6-Ingredient Egg and Ricotta Toast is a quick and delicious breakfast recipe featuring soft scrambled eggs enhanced with creamy ricotta cheese and fresh chives, served over toasted sourdough bread for a comforting and elegant start to your day.
- 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
Egg Mixture
- 4 large eggs
- 1 tablespoon finely chopped chives
- 1/4 teaspoon coarse salt
For Cooking
- 1 tablespoon unsalted butter
Finishing Touches
- 1/2 cup ricotta cheese
- 2 pieces toasted sourdough bread
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until the mixture is fully combined and smooth, ensuring the chives are evenly distributed.
- Melt Butter in the Skillet: Heat a nonstick skillet over medium-low heat and add the unsalted butter. Melt the butter gently without browning it, just enough to lightly coat the bottom of the skillet.
- Cook the Eggs: Pour the egg mixture into the skillet. Cook over medium-low heat, stirring constantly with a heat-proof spatula to create soft curds. Continue stirring until the eggs are mostly cooked but slightly runny in parts, which should take about 2 minutes.
- Incorporate Ricotta Cheese: Remove the skillet from heat and gently fold in the ricotta cheese, mixing just until combined. Allow some ricotta clumps to remain for added creamy texture and flavor.
- Serve: Immediately spoon the soft scrambled eggs with ricotta over toasted sourdough slices. The warmth will soften the ricotta further, creating a luscious and satisfying breakfast. Serve hot and enjoy.
Notes
- Use fresh chives for the best flavor; you can substitute with green onions if needed.
- Cook the eggs gently over low heat to achieve a creamy, soft texture instead of dry scrambled eggs.
- To toast the sourdough bread, use your preferred method—oven, toaster, or skillet.
- For a richer flavor, consider using whole milk ricotta.
- This recipe pairs well with a fresh salad or sliced tomatoes for a complete brunch.
Keywords: egg toast, ricotta cheese, soft scrambled eggs, breakfast recipe, quick breakfast, sourdough toast, chives, easy breakfast
