Introduction

This easy 6-ingredient egg and ricotta toast is a simple yet luxurious breakfast that comes together in minutes. Creamy ricotta and soft scrambled eggs with fresh chives make it a flavorful way to start your day. Perfect for busy mornings or a comforting weekend treat.

Two slices of toasted bread with a golden-brown crust form the base, each topped with a creamy, fluffy layer of scrambled eggs that are bright yellow with soft white curds mixed in. The eggs are sprinkled with small pieces of fresh green chives and a few grains of black pepper, adding pops of color on top. The toast rests on crumpled white parchment paper placed on a white marbled surface, showing a cozy breakfast setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined and the mixture is even.
Step 2: Place a nonstick skillet over medium-low heat and melt the butter, taking care not to let it brown—just enough to coat the pan lightly.
Step 3: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue until the eggs are mostly cooked but still slightly runny in spots, about 2 minutes.
Step 4: Remove the skillet from heat and gently fold in the ricotta cheese, allowing some small clumps to remain for texture and flavor.
Step 5: Serve the soft scrambled eggs immediately over the toasted sourdough slices. Enjoy warm for a creamy, satisfying breakfast.

Tips & Variations

For extra flavor, sprinkle a pinch of black pepper or red pepper flakes on top before serving.
Substitute sourdough with your favorite bread, like whole grain or rye, for different textures.
Add fresh herbs like parsley or dill for a fresh twist on the classic combination.

Storage

Store any leftover eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly, stirring occasionally to maintain creaminess. Toast fresh bread before serving again to keep the best texture.

How to Serve

A close-up of one slice of toasted bread with a crispy brown crust and soft inside, topped with a thick layer of fluffy yellow scrambled eggs mixed with white cottage cheese. Small green chive pieces are scattered evenly on top, and a light sprinkle of black pepper dots the surface. The toast rests on crinkled white parchment paper over a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of coarse salt?

Yes, you can use regular table salt if you don’t have coarse salt on hand. Use a little less, since table salt is finer and more concentrated.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a dairy-free ricotta or mashed tofu. The texture will differ slightly but it will still be delicious.

Easy 6-Ingredient Egg and Ricotta Toast Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

A simple and delicious breakfast recipe featuring soft scrambled eggs combined with creamy ricotta cheese, served on toasted sourdough bread. This easy 6-ingredient dish is perfect for a quick, satisfying meal that’s rich in flavor and texture.

Author: Marco
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 tablespoon finely chopped chives
1/4 teaspoon coarse salt

Cooking Ingredients

1 tablespoon unsalted butter
1/2 cup ricotta cheese
2 pieces toasted sourdough bread

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until everything is well combined. Ensure the eggs are fully beaten and the chives and salt are evenly distributed throughout the mixture.
Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter. Be careful not to let the butter brown; it should be just melted enough to lightly coat the bottom of the skillet.
Cook the Eggs: Pour the egg mixture into the skillet. Cook gently, stirring constantly with a heat-proof spatula. Continue stirring until the eggs are almost cooked but still slightly runny in parts, which should take about 2 minutes. This technique helps create soft, curd-like textures.
Incorporate Ricotta Cheese: Once the eggs are almost set, remove the skillet from the heat. Gently stir in the ricotta cheese, mixing just until incorporated. Allow some clumps of cheese to remain visible for added texture and flavor.
Serve: Immediately serve the soft scrambled eggs on top of toasted sourdough slices. The warmth of the eggs will soften the ricotta further, creating a creamy and delightful breakfast option. Enjoy while hot!

Notes

Use fresh eggs for the best texture and flavor.
Keep the heat low to prevent overcooking the eggs.
Do not overmix ricotta into the eggs; leaving some lumps adds a creamy texture.
Serve immediately to enjoy the eggs at their softest and creamiest.
Chives can be substituted with green onions or fresh herbs like parsley for variation.

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