Make this creamy ricotta and egg toast for a high-protein breakfast or brunch that is quick and satisfying. We use simple ingredients to create a gourmet flavor.
Author:katereilly
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:1 serving 1x
Category:Breakfast
Method:Baking/Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 slices thick bread (sourdough recommended)
1/4 cup whole milk ricotta cheese
1 large egg
1 teaspoon olive oil
1 pinch salt
1 pinch black pepper
1 tablespoon grated Parmesan cheese (optional, for topping)
Chili flakes (optional, for topping)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Lightly toast the bread slices in a toaster or under the broiler until they are just golden brown. This prevents the bread from getting soggy.
While the bread toasts, prepare the egg. You can either fry the egg sunny-side up or soft-scramble it on the stovetop using the olive oil, salt, and pepper. Cook until the whites are set but the yolk is still runny (if frying).
Spread the ricotta cheese evenly over the surface of both toasted bread slices.
Place the cooked egg on top of one slice of ricotta toast. If you fried the egg, gently place it so the yolk sits nicely on the ricotta.
Sprinkle the Parmesan cheese and chili flakes over the top, if you are using them.
Place the assembled toasts on a baking sheet and bake for 3 to 5 minutes, just until the ricotta is warm and the cheese is slightly melted.
Serve immediately as a fast and filling breakfast or brunch inspiration.
Notes
For an air fryer egg toast method, assemble the toast without the egg first, air fry at 370F for 3 minutes, then add the egg (fried or cracked into a hole in the bread) and cook until the egg is done to your liking.
You can substitute cottage cheese for ricotta if you prefer a slightly different texture.
This recipe works well as a savory ricotta breakfast idea when topped with fresh herbs like chives or parsley.