Introduction

This easy 6-ingredient egg and ricotta toast is a creamy, flavorful breakfast that comes together in minutes. Soft scrambled eggs combined with fresh ricotta and chives served on toasted sourdough make for a simple yet indulgent start to your day.

A piece of golden-brown toasted bread sits on white marbled texture paper, topped with two layers: the first is fluffy, bright yellow scrambled eggs, and on top of that are dollops of soft, white cottage cheese. Small chopped green chives are scattered across the top, along with a sprinkle of coarse black pepper, adding tiny dark specks. Some chives are also scattered around on the paper, adding a fresh green contrast. The toast's edges are crispy and lightly browned, showing a nice texture contrast to the soft toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 tsp coarse salt
4 large eggs
1 tbsp chives, finely chopped
1 tbsp unsalted butter
2 slices sourdough bread, toasted
1/2 cup ricotta cheese (whole milk preferred)

Instructions

Step 1: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until well combined and evenly mixed.
Step 2: Heat a nonstick skillet over medium-low heat and melt the unsalted butter, making sure it doesn’t brown and only lightly coats the bottom of the pan.
Step 3: Pour the egg mixture into the skillet. Stir constantly with a heat-proof spatula, cooking gently until the eggs are nearly set but still slightly runny in places, about 2 minutes.
Step 4: Remove the skillet from heat and fold in the ricotta cheese gently, allowing some clumps to remain for texture and flavor.
Step 5: Serve the creamy scrambled eggs immediately on top of the toasted sourdough slices. Enjoy hot for the best taste and texture.

Tips & Variations

Use whole milk ricotta for a creamier texture; part-skim works but is less rich.
Add a sprinkle of freshly cracked black pepper or red pepper flakes for a spicy kick.
Swap chives for fresh basil or parsley for a different herb flavor.
Use multigrain or rye bread instead of sourdough to vary the base.

Storage

Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to avoid drying out. The toast is best served fresh and should not be stored once topped.

How to Serve

Two pieces of toasted bread sit on a white marbled surface, each topped with a generous layer of soft, fluffy scrambled eggs. The eggs are a creamy yellow with patches of white from the egg whites, showing a light and airy texture. Bright green chopped chives are sprinkled evenly over the eggs, adding a pop of color. The toast edges are golden brown and crisp, contrasting with the soft eggs on top. There are a few scattered pieces of chives on the surface around the toast photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the ricotta with a dairy-free cream cheese alternative, but the texture and flavor will differ slightly from the original recipe.

What if I don’t have sourdough bread?

Any sturdy bread that holds up well when toasted will work, such as whole wheat, multigrain, or even a good quality white bread.

Easy 6-Ingredient Egg and Ricotta Toast Recipe

Print Recipe

★★★★★

4.6 from 598 reviews

A simple and delicious breakfast recipe combining creamy ricotta cheese with soft scrambled eggs served on toasted sourdough bread. This easy 6-ingredient dish is perfect for a quick morning meal or a comforting brunch option.

Author: Tara
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Egg Mixture

4 large eggs
1/4 tsp coarse salt
1 tbsp chives, finely chopped

Cooking

1 tbsp unsalted butter (Kerrygold recommended)

To Serve

2 slices sourdough bread, toasted until golden brown
1/2 cup ricotta cheese (whole milk preferred)

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until fully combined, ensuring the mixture is uniform in color and texture.
Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter just enough to coat the bottom without browning it.
Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula for about 2 minutes until the eggs are mostly cooked but still slightly runny in parts to achieve a soft, curd-like texture.
Incorporate Ricotta Cheese: Remove the skillet from heat and gently fold in the ricotta cheese, mixing just until incorporated while allowing some clumps to remain for added creaminess and texture.
Serve: Immediately spoon the soft scrambled eggs with ricotta over the toasted sourdough slices. Serve hot to enjoy the creamy, comforting flavors.

Notes

Use whole milk ricotta for a creamier texture; part-skim can be used but will be less rich.
Be careful with the heat when cooking eggs to avoid browning or drying out the texture.
Chives add a fresh mild onion flavor, but you can substitute with scallions or parsley if preferred.
Toast the bread until golden for the best contrast in texture with the creamy eggs.
This recipe is best enjoyed immediately to savor the creaminess of the ricotta and softness of the eggs.

Keywords: egg toast, ricotta toast, easy breakfast, soft scrambled eggs, creamy eggs, chive eggs, sourdough toast