Description
A simple yet delicious breakfast featuring fluffy scrambled eggs mixed with creamy ricotta cheese served on toasted sourdough bread. This quick recipe is perfect for busy mornings.
Ingredients
Scale
- 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
- In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until combined.
- Place a nonstick skillet over medium-low heat and melt a small amount of unsalted butter in it.
- Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula, until the eggs are almost cooked but still slightly runny in parts, about 2 minutes.
- Remove the skillet from heat and gently stir in ricotta cheese, mixing just until incorporated.
- Serve the egg and ricotta mixture immediately on toasted sourdough bread.
Notes
- For extra flavor, you can sprinkle more chives on top before serving.
- Serve immediately for the best texture and taste.
- Room temperature eggs whip up better for fluffier results.
- Cook on low heat to prevent eggs from becoming rubbery.
- Stir gently but continuously for creamy curds.
- Feel free to add extras like chopped herbs or vegetables.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 300mg
Keywords: egg ricotta toast, ricotta egg toast, egg and ricotta toast, ricotta toast with egg, easy egg ricotta toast, creamy ricotta egg toast, savory ricotta egg toast, breakfast egg ricotta toast, simple egg ricotta toast, quick egg ricotta toast