Description
This egg and ricotta toast is a protein-packed, quick, and satisfying breakfast made with just six simple ingredients – perfect for busy mornings or lazy weekend brunches.
Ingredients
Scale
- 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 whole milk ricotta cheese
Instructions
- In a medium bowl, whisk together eggs, chopped chives, and coarse salt until well combined.
- Melt butter in a nonstick skillet over medium-low heat, ensuring it doesn’t brown.
- Pour egg mixture into the skillet and cook gently, stirring with a spatula until eggs are nearly set but still slightly runny. This should take about 2 minutes.
- Remove skillet from heat and gently stir in ricotta cheese, leaving some clumps for texture.
- Serve immediately by topping toasted sourdough with the egg and ricotta mixture. Enjoy warm.
Notes
Best enjoyed fresh. Store leftover scrambled eggs in an airtight container in the fridge for up to 2 days. Ricotta can be refrigerated for 5–7 days. Reheat eggs gently and toast bread fresh before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300-350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 210mg