Description
Ricotta Toast becomes your go-to breakfast hero when mornings need quick, delicious energy. Creamy spread meets crispy bread, delivering simple satisfaction in less than 10 minutes flat.
Ingredients
Scale
Proteins:
- 4 large eggs
- ½ cup ricotta cheese
Base:
- 2 pieces toasted sourdough bread
Seasonings and Fats:
- 1 tablespoon butter, unsalted
- 1 tablespoon finely chopped chives
- ¼ teaspoon coarse salt
Instructions
- Crack 4 large eggs into a medium bowl, adding 1 tablespoon finely chopped chives and ¼ teaspoon coarse salt. Whisk the ingredients thoroughly until they form a smooth, well-blended mixture.
- Place a nonstick skillet over medium-low heat and melt 1 tablespoon unsalted butter, ensuring the pan is evenly coated.
- Gently pour the whisked egg mixture into the heated skillet, using a heat-proof spatula to continuously stir the eggs for exactly 2 minutes at 325°F.
- Watch for the eggs to become almost fully cooked but still maintain a slightly soft, creamy texture with some runny sections.
- Remove the skillet from heat and fold in ½ cup ricotta cheese, stirring delicately to create a light, marbled appearance without fully blending the cheese.
- Spread the creamy egg and ricotta mixture generously over 2 pieces of toasted sourdough bread, ensuring an even distribution across the surface.
Notes
- Whisk eggs gently to create soft, creamy scrambled texture without overbeating.
- Use low, steady heat to prevent eggs from becoming tough or rubbery, which can happen if cooked too quickly.
- Fresh chives add brightness, but feel free to swap with green onions or parsley if that’s what your garden or fridge offers.
- Serve immediately on warm, crispy toast to keep the eggs at their most delicate and luxurious consistency.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 275 mg