This 6-Ingredient Egg and Ricotta Toast is a quick, creamy, and protein-packed breakfast made with toasted bread, fluffy eggs, and rich ricotta cheese. Ready in under 10 minutes, it’s perfect for busy mornings, brunch, or a simple savory lunch with minimal ingredients and maximum flavor.
Ingredients
- 2 slices bread sourdough, whole wheat, or artisan
- 2 large eggs
- ½ cup whole milk ricotta cheese
- 1 –2 teaspoons olive oil
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Toast bread slices to your preferred level of crispness and set aside.
- Heat a small nonstick skillet over medium heat and add olive oil.
- Crack eggs into the skillet and cook to your liking:
- Sunny-side up: 2–3 minutes
- Over-easy: 3–4 minutes
- Soft scrambled: Cook gently, stirring often
- While eggs cook, spread a generous layer of ricotta cheese onto each slice of warm toast.
- Place cooked eggs on top of the ricotta.
- Finish with a drizzle of olive oil, salt, and freshly cracked black pepper.
- Serve immediately.
Notes
- Let ricotta sit at room temperature for easier spreading.
- Soft or runny yolks pair best with creamy ricotta.
- Toast bread well so it stays sturdy under the toppings.