Introduction

This easy 6-ingredient egg and ricotta toast is a creamy, comforting breakfast that comes together in minutes. Fluffy eggs mixed with smooth ricotta cheese create a rich topping for crisp sourdough bread.

A close-up image of a single slice of toasted bread with a golden-brown crust and slightly textured surface. On top, there are two visible layers: a fluffy yellow scrambled egg base with soft, small curds, and uneven dollops of white creamy cottage cheese spread over the eggs. Scattered evenly across the top are small chopped green chive pieces, and a light sprinkle of black pepper adds specks of dark contrast. The toast rests on crumpled white parchment paper placed on a white marbled texture surface. 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 until golden brown
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.
Step 2: Place a nonstick skillet over medium-low heat and melt the butter, making sure it does not brown.
Step 3: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula until the eggs are almost cooked but still slightly runny in parts, about 2 minutes.
Step 4: Remove the skillet from heat and gently stir in the ricotta cheese, mixing just until incorporated while leaving some clumps for texture.
Step 5: Serve the soft scrambled eggs immediately on top of the toasted sourdough slices. Enjoy while hot!

Tips & Variations

Use whole milk ricotta for a creamier texture, or try a goat cheese ricotta for a tangy twist.
Add freshly ground black pepper or a pinch of red pepper flakes for extra flavor.
Swap sourdough for your favorite crusty bread or a multigrain option.
For added freshness, garnish with extra chopped chives or a sprinkle of fresh herbs.

Storage

Store any leftover egg and ricotta mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, stirring to restore creaminess. Best enjoyed fresh, as the texture may change after cooling.

How to Serve

Two slices of toasted bread, golden brown and slightly crispy, each topped with a thick layer of creamy scrambled eggs that are soft and fluffy with a light yellow color mixed with white curds. Small, finely chopped bright green chives are sprinkled on top, adding pops of color and a fresh texture. The toast is placed on a white marbled surface with a few scattered chive pieces around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta cheese?

Yes, you can use low-fat ricotta, but the toast will be less creamy compared to using whole milk ricotta.

How do I prevent the eggs from overcooking?

Cook the eggs over medium-low heat and stir constantly. Remove from the heat while they are still slightly runny, as they will continue to cook from residual heat.

Easy 6-Ingredient Egg and Ricotta Toast Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This Easy 6-Ingredient Egg and Ricotta Toast is a creamy, flavorful breakfast dish featuring soft scrambled eggs blended with fresh ricotta cheese and chives, served on golden toasted sourdough bread. Quick to prepare and delightfully rich, it’s perfect for a cozy morning treat.

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

Ingredients

Scale

Egg Mixture

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

Additional Ingredients

1 tbsp unsalted butter (preferably Kerrygold)
2 slices sourdough bread, toasted until golden brown
1/2 cup ricotta cheese (whole milk preferred for creaminess)

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined and evenly mixed.
Melt Butter in the Skillet: Heat a nonstick skillet over medium-low heat and melt the unsalted butter gently, making sure it does not brown, just enough to coat the skillet’s bottom.
Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula to create soft, curd-like scrambled eggs. Continue stirring until the eggs are almost cooked but remain slightly runny in parts, about 2 minutes.
Incorporate Ricotta Cheese: Remove the skillet from the heat and gently fold in the ricotta cheese, mixing just until combined, leaving some clumps for texture and richness.
Serve: Immediately spoon the creamy scrambled eggs over the toasted sourdough slices. Serve hot to enjoy the warm, soft, and creamy combination at its best.

Notes

Use whole milk ricotta for the creamiest texture.
Chives add a fresh, mild onion flavor; substitute with green onions if desired.
Cook eggs over medium-low heat to avoid browning and maintain softness.
For extra flavor, add a pinch of black pepper or a drizzle of olive oil before serving.
Serve immediately for the best texture since the ricotta softens further with warmth.

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