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Creamy Ricotta Egg Toast

Gourmet savory toast with lemony ricotta and a perfect sunny-side-up egg, ready in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Italian-Inspired
Calories: 420

Ingredients
  

For the Ricotta Spread
  • 1 cup whole milk ricotta cheese (250g)
  • 0.5 lemon, zest and juice
  • 1 pinch salt and black pepper
For the Toast & Eggs
  • 2 slices hearty bread sourdough or country loaf
  • 2 large eggs
  • 1 tbsp butter or olive oil
  • 1 small clove garlic optional, for rubbing
For Finishing
  • Flaky sea salt
  • Extra virgin olive oil for drizzling
  • Fresh herbs dill, chives, or parsley
  • Red pepper flakes or chili crisp optional

Equipment

  • Toaster or skillet
  • Small Mixing Bowl
  • Non-stick skillet
  • Fork or Whisk

Method
 

  1. Prepare the lemony ricotta: In a bowl, mix ricotta, lemon zest, lemon juice, a pinch of salt, and pepper. Stir until smooth and creamy. Set aside.
  2. Toast the bread: Grill, pan-fry in a bit of oil, or toast your bread slices until deeply golden and crisp. If using, rub the warm toast with the cut garlic clove.
  3. Cook the eggs: Heat butter or oil in a non-stick skillet over medium-low. Crack in the eggs. Cook sunny-side-up until whites are set but yolks are runny, 3-4 minutes. Season with salt and pepper.
  4. Assemble: Spread the lemony ricotta generously on each toast. Create a slight well in the center.
  5. Top each ricotta toast with a cooked egg. Finish with a pinch of flaky salt, cracked pepper, a drizzle of olive oil, and plenty of fresh herbs. Serve immediately.

Notes

For best results, use thick, stale bread for optimal crispiness. Drain ricotta if watery. Eggs can be cooked over-easy or poached according to preference.