Simple Egg and Ricotta Toast

A quick and easy brunch recipe featuring toasted bread topped with creamy ricotta and perfectly cooked eggs.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2 slices slices of bread Choose your favorite bread—sourdough or whole wheat both toast beautifully!
2 large large eggs Fresh eggs are best for that extra creamy yolk. Look for farm-fresh if you can!
1/4 cup ricotta cheese This is the star ingredient—opt for whole milk ricotta for a richer flavor.
to taste Salt and pepper A little seasoning goes a long way. Adjust to your preference!
to taste Olive oil Extra virgin olive oil lends a fruity flavor—perfect for drizzling!
optional Fresh herbs Basil, chives, or even microgreens will elevate your toast’s presentation and flavor!

Method

Preparation

Pop those slices of bread into the toaster or on a skillet until golden brown.
In a small pan, drizzle a bit of olive oil and heat it over medium heat.
Crack the eggs gently into the pan. Cook until the whites are set, deciding how you like your yolks.
Spread a generous smear of ricotta on each toasted slice.
Carefully place the cooked eggs atop the ricotta-covered toast.
Sprinkle with salt and pepper before garnishing with fresh herbs.
Serve immediately and enjoy warm!

Notes

For extra flavor, add a splash of lemon juice to the ricotta. Experiment with different types of bread or make it a breakfast sandwich by adding crispy bacon or smoked salmon. This recipe is best enjoyed fresh, but the ricotta spread can be prepared ahead of time.