Name: Easy 6-Ingredient Egg and Ricotta Toast Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
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

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Introduction

Start your day with a creamy and satisfying breakfast that’s both simple and flavorful. This easy 6-ingredient egg and ricotta toast combines fluffy scrambled eggs with smooth ricotta cheese on crunchy sourdough, creating a perfect morning treat.

A single slice of toasted bread with a golden-brown crust forms the base layer, its texture slightly rough and crispy. On top, there is a thick layer of soft scrambled eggs, bright yellow and fluffy. Over the eggs, there are dollops of white cottage cheese, creamy and slightly lumpy, spread unevenly. Scattered across everything are small pieces of fresh green chives, adding pops of color, along with a light sprinkling of black pepper. The toast rests on a white marbled texture surface. 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 well combined and smooth.
Step 2: Heat a nonstick skillet over medium-low heat and melt the butter, making sure it doesn’t brown but just coats the pan.
Step 3: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue until the eggs are almost set but still slightly runny in places, about 2 minutes.

Step 4: Remove the skillet from heat, then gently fold in the ricotta cheese, leaving some clumps visible for texture.
Step 5: Serve the soft scrambled eggs immediately over the toasted sourdough slices. Enjoy hot for the best creamy taste.

Tips & Variations

For a fresh twist, add a squeeze of lemon juice or a sprinkle of black pepper before serving.

Swap chives for fresh basil or parsley for a different herb flavor.
Use whole grain or rye bread instead of sourdough to vary the base.

Storage

Store any leftover eggs in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat or in short bursts in the microwave to avoid drying out. It’s best to toast fresh bread when ready to serve again for the best texture.

How to Serve

Two slices of toasted bread sit on crinkled white parchment over a white marbled surface. Each slice has a generous layer of fluffy scrambled eggs, showing a mix of soft yellow and white textures. The eggs are topped with small, bright green chopped chives and specks of black pepper, adding color contrast. The toasted bread has a golden brown crust with a slightly rough texture, visible along the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of ricotta?

Yes, soft cheeses like cottage cheese or cream cheese can be used, but ricotta offers the creamiest texture and mild flavor that pairs well with the eggs.

How do I prevent the eggs from overcooking?

Cook the eggs gently over low heat and stir constantly. Removing the pan from heat just before they are fully set allows residual heat to finish cooking them softly without drying out.