Description
Creamy ricotta folded into soft scrambled eggs and served over golden sourdough toast. This quick and cozy recipe is perfect for a simple breakfast or a brunch-worthy plate that feels indulgent without the fuss.
Ingredients
2–3 large eggs (per person), whisked with a pinch of salt
¼ cup whole-milk ricotta cheese
2 slices sourdough bread, toasted
1 tablespoon butter
1–2 tablespoons chives or scallions, finely chopped
Freshly ground black pepper, to taste
Optional: avocado slices, cherry tomatoes, red pepper flakes
Instructions
Toast sourdough bread until golden and crisp; set aside.
Whisk eggs in a bowl with a pinch of salt until smooth and airy.
Melt butter in a nonstick skillet over low heat.
Pour in eggs, stirring constantly with a spatula to form soft curds.
When eggs are just slightly underdone, remove from heat.
Gently fold in ricotta, creating creamy pockets.
Spoon eggs over toast, sprinkle with chives, and finish with black pepper.
Serve immediately while warm and silky.
Notes
For creamier results, use fresh ricotta.
Add smoked salmon, spinach, or roasted veggies for variation.
Best enjoyed fresh — eggs don’t reheat well.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 toast with eggs
- Calories: ~280
- Sugar: 1g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 295mg
Keywords: soft scrambled eggs, ricotta toast, brunch recipe, easy breakfast
