Easy 6-Ingredient Egg and Ricotta Toast
Elevate your breakfast or brunch with this incredibly simple yet sophisticated Egg and Ricotta Toast. Featuring creamy scrambled eggs infused with fresh chives and rich whole milk ricotta, piled high on crispy sourdough, this dish is a delightful blend of textures and flavors. It's a quick and effortless gourmet experience, perfect for busy mornings or a relaxed weekend treat.
Prep Time
5 minutes
Cook Time
4 minutes
Total Time
9 minutes
Servings
1-2 servings
Keywords
Why This Recipe Delivers
- Achieves gourmet flavor with minimal ingredients and effort.
- Ready in under 10 minutes, perfect for a quick, elegant meal.
- Offers a delightful contrast of creamy eggs and crispy sourdough.
- Versatile enough for a weekday breakfast or a special weekend brunch.
- Packed with protein to keep you satisfied and energized.
Ingredients
- 1.25 ml (1/4 teaspoon) coarse salt
- 4 large eggs
- 15 ml (1 tablespoon) finely chopped fresh chives
- 15 ml (1 tablespoon) unsalted butter (such as Kerrygold)
- 2 slices sourdough bread
- 120 ml (1/2 cup) whole milk ricotta cheese, chilled
Instructions
- In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until thoroughly combined. Ensure the egg yolks and whites are fully integrated, and the chives and salt are evenly distributed to guarantee consistent flavor in every bite.
- Place a nonstick skillet over medium-low heat. Add the unsalted butter and allow it to melt completely, swirling to coat the bottom of the pan. It's crucial not to let the butter brown; it should just be liquid to provide a rich, smooth base for the eggs.
- Pour the prepared egg mixture into the warmed skillet. Cook gently, constantly stirring with a heat-proof spatula. Continue stirring until the eggs are mostly set but still visibly moist and slightly runny in places. This careful, constant stirring, taking approximately 2 minutes, will create incredibly soft, delicate curds.
- Once the eggs reach the desired soft consistency, immediately remove the skillet from the heat. Gently fold in the chilled ricotta cheese, mixing just enough until it is incorporated throughout the eggs. Resist overmixing; allowing some small clumps of ricotta to remain will add delightful pockets of creamy texture and a burst of fresh dairy flavor.
- While the eggs are cooking, toast your sourdough bread until it's golden brown and crisp. Immediately transfer the hot, soft scrambled eggs and ricotta mixture on top of the toasted sourdough slices. Serve without delay to enjoy the optimal temperature and texture of the eggs and crunchy bread.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Nonstick skillet (20-25 cm / 8-10 inch)
- Heat-proof spatula
- Toaster or toaster oven
- Sharp knife
- Cutting board
Essential Success Tips
- Use fresh, high-quality ingredients, especially the eggs and ricotta, as they are the undeniable stars of this dish.
- Cook the eggs over medium-low heat and stir constantly for the creamiest, softest scramble, preventing them from drying out.
- Remove the eggs from the heat just before they are fully set; residual heat will continue to cook them to perfection once off the stove.
- Toast your sourdough until it's perfectly golden brown and crisp to provide a sturdy base and an essential textural contrast to the soft eggs.
- Serve immediately to enjoy the optimal temperature and a harmonious blend of textures from the warm, creamy eggs and crunchy bread.
Professional Cooking Secrets
- For an extra fluffy and tender scramble, add a tiny splash of milk or cream (about 5-10 ml / 1-2 teaspoons) to the eggs before whisking. This adds moisture and helps create smaller, more delicate curds.
- Chilling the ricotta slightly before stirring it into the warm eggs helps it maintain some of its fresh, cool structure, creating delightful temperature variations and textural pockets within the dish.
- Avoid overcrowding the skillet. If preparing more than 1-2 servings, cook the eggs in batches to ensure they scramble properly rather than steaming, which can lead to a less desirable texture.
Notes
- Feel free to experiment with other fresh herbs like finely chopped dill or parsley instead of chives for a different aromatic profile.
- For a subtle kick of heat, a pinch of red pepper flakes can be added to the egg mixture before cooking.
- Leftover scrambled eggs with ricotta can be stored in an airtight container in the refrigerator for up to 2 days, though the dish is truly best enjoyed fresh.
Frequently Asked Questions
Can I use low-fat ricotta cheese for this recipe?
While you certainly can use low-fat ricotta, whole milk ricotta is highly recommended for this dish. Its higher fat content contributes significantly to the creamy texture and rich, luxurious flavor that makes this toast so exceptionally delightful.
What if I don't have sourdough bread available?
While sourdough adds a wonderful tangy flavor and hearty texture, you can absolutely substitute it with other crusty breads like ciabatta, a good quality country white bread, or even a robust whole wheat bread. Just ensure it's toasted well to provide a firm base.
How can I prevent my scrambled eggs from becoming rubbery?
The primary secret to perfectly soft, non-rubbery scrambled eggs is cooking over low to medium-low heat with constant, gentle stirring. Removing the eggs from the heat just before they are fully set, while still slightly moist, prevents them from overcooking and becoming tough.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420, Protein: 22-25g, Fat: 20-25g, Carbs: 25-30g (per serving, based on average ingredient values and 2 slices of bread)
Allergy Information
Contains common allergens such as dairy (eggs, butter, ricotta) and gluten (sourdough bread). For a gluten-free option, use certified gluten-free toast. For individuals with dairy sensitivities, plant-based butter, dairy-free egg substitutes (if applicable), and plant-based ricotta alternatives can be used.
No comment