Easy 6-Ingredient Egg and Ricotta Toast

Finding a breakfast that’s both filling and quick can feel like mission impossible some mornings. Between rushing to get the kids ready for school and trying to get myself out the door, I often end up reaching for whatever’s fastest – which isn’t always the healthiest choice.

That’s why this egg and ricotta toast has become my morning lifesaver. It’s super easy to put together, keeps me satisfied until lunch, and uses ingredients I usually have in my fridge. Plus, it’s just as good on busy weekdays as it is for lazy weekend brunches.

What Kind of Ricotta Should I Use?

For the creamiest, most flavorful toast topping, whole milk ricotta is your best bet – it’s richer and smoother than its lower-fat counterparts. Fresh ricotta from a specialty shop or Italian deli will give you the best texture and taste, but good-quality supermarket ricotta works well too. Just make sure to drain off any excess liquid that might be sitting on top of the ricotta before using it. If your ricotta seems a bit grainy, you can smooth it out by giving it a quick whirl in the food processor or working it with a spoon until it becomes creamy. When shopping, look for ricotta that’s pure white in color and has a fresh, clean smell.

Options for Substitutions

This simple breakfast recipe can be adapted with several easy swaps if needed:

• Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (blended until smooth), cream cheese (softened), or Greek yogurt as spreads. Each will give a different but tasty result.
• Sourdough bread: Any good bread works here! Try whole grain, rye, or regular white bread. Just make sure it’s sturdy enough to hold your toppings. English muffins or bagels are nice options too.
• Chives: No chives? Green onions (just the green parts) or finely chopped fresh parsley will work. Even dried herbs can do in a pinch – use about 1 teaspoon.
• Butter: You can swap butter with olive oil, ghee, or your favorite cooking oil. If using olive oil, use about 2-3 teaspoons since it spreads differently than butter.
• Eggs: While fresh eggs are key to this recipe, you can use medium eggs instead of large – just add an extra egg to keep the portions right.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg and ricotta toast is overcooking the eggs – they should be removed from heat while still slightly wet, as they’ll continue cooking from residual heat and you’ll end up with perfectly creamy scrambled eggs instead of dry, rubbery ones. Another common error is spreading cold ricotta straight from the fridge, which can tear your toast – letting the ricotta sit at room temperature for 15-20 minutes makes it easier to spread and helps it blend better with the warm eggs. For the best texture, avoid over-mixing the eggs while cooking; instead, use a spatula to gently fold them every 30 seconds, creating those lovely, soft curds that make this dish special. Finally, don’t forget to toast your sourdough until it’s golden brown and sturdy enough to hold the toppings – slightly underdone toast will become soggy under the weight of the eggs and ricotta.

What to Serve With Egg and Ricotta Toast?

This rich and creamy breakfast toast pairs really well with some simple sides to round out your meal. A handful of fresh berries or sliced fruit adds a nice sweet contrast to the savory eggs and cheese, while also bringing some color to your plate. If you’re extra hungry, crispy bacon or breakfast sausage makes a great protein addition that complements the creamy ricotta. For a lighter option, try serving your toast with a small arugula salad dressed with just lemon and olive oil – the peppery greens are perfect against the richness of the eggs and cheese.

Storage Instructions

Keep Fresh: This egg and ricotta toast is best enjoyed right away while the eggs are warm and the toast is crispy. If you have leftover scrambled eggs, you can keep them in an airtight container in the fridge for up to 2 days. The ricotta cheese will stay good in a sealed container in the fridge for about 5-7 days.

Prep Ahead: Want to save time in the morning? Chop your chives the night before and store them in an airtight container in the fridge. You can also measure out your ricotta portions and keep them ready to go. Just wait to toast the bread and cook the eggs until you’re ready to eat – these are definitely best fresh!

Assemble: If you’re working with leftover components, toast your bread fresh, then spread with cold ricotta. Warm up the eggs gently in the microwave in 20-second intervals until just heated through – be careful not to overcook them or they’ll get rubbery.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 40-50 g

Ingredients

• 1/4 tsp coarse salt
• 4 large eggs
• 1 tbsp chives (finely chopped for even flavor distribution)
• 1 tbsp unsalted butter (I like Kerrygold for this)
• 2 slices sourdough bread (toasted until golden brown)
• 1/2 cup ricotta cheese (whole milk preferred for creaminess)

Step 1: Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until everything is well combined.

Ensure the eggs are fully beaten, and the chives and salt are evenly distributed throughout the mixture.

Step 2: Melt Butter in the Skillet

Place a nonstick skillet over medium-low heat and melt a small amount of unsalted butter.

Be careful not to let the butter brown; it should be just melted enough to coat the bottom of the skillet lightly.

Step 3: Cook the Eggs

Pour the egg mixture into the skillet.

Cook gently, stirring constantly with a heat-proof spatula.

Keep stirring until the eggs are almost cooked but still slightly runny in parts.

This should take about 2 minutes.

Stirring continually will help create soft, curd-like textures.

Step 4: Incorporate Ricotta Cheese

Once the eggs are almost set, remove the skillet from the heat.

Gently stir in ricotta cheese, mixing just until incorporated.

Allow some clumps of cheese to remain visible for added texture and flavor.

Step 5: Serve

Immediately serve the soft scrambled eggs on top of toasted sourdough slices.

The warmth of the eggs will soften the ricotta further, creating a creamy and delightful breakfast option.

Enjoy while hot!