6-Ingredient Egg Ricotta Toast
Soft scrambled eggs mixed with creamy ricotta and chives served on toasted sourdough. This easy, flavorful toast is perfect for a quick, satisfying breakfast or brunch.
Equipment
- 1 nonstick skillet medium size
- 1 heat-proof spatula
- 1 medium bowl
Ingredients
- 1/4 teaspoon coarse salt
- 4 large eggs
- 1 tablespoon finely chopped chives
- 1 tablespoon unsalted butter
- 2 slices sourdough bread toasted
- 1/2 cup whole milk ricotta cheese
Instructions
- Whisk eggs, chopped chives, and coarse salt together in a medium bowl until well combined.
- Melt unsalted butter in a nonstick skillet over medium-low heat without browning it.
- Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula until eggs are nearly cooked but still slightly runny, about 2 minutes.
- Remove skillet from heat and gently fold in ricotta cheese, keeping some clumps intact for texture.
- Serve the soft scrambled eggs immediately over toasted sourdough slices.
Notes
- Use whole milk ricotta for extra creaminess.
- Serve immediately to enjoy soft texture.
- Store leftovers refrigerated up to 24 hours.