Description
A delicious breakfast featuring creamy ricotta, perfectly cooked eggs, and crispy toast.
Ingredients
Scale
- 2 slices bread
- 1/2 cup ricotta cheese
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by toasting your bread until it turns golden and crisp. I like to let it go just a little longer so it has that sturdy crunch that holds up under the creamy toppings.
- While the bread is toasting, heat olive oil in a skillet over medium heat. Crack the eggs into the pan and cook them to your preference. Some mornings call for a soft, runny yolk that gently spills over the ricotta, while other days I prefer a firmer egg for a more structured bite.
- As the eggs cook, spread a generous layer of ricotta onto each slice of toast. Don’t rush this step—ricotta has a delicate, slightly sweet flavor that deserves to be evenly spread.
- Once the eggs are ready, place one on top of each slice. Finish with a sprinkle of salt and black pepper. The warmth of the egg slightly melts the ricotta, creating a creamy, velvety layer that blends beautifully with the crisp toast.
- Serve immediately while everything is still warm and inviting.
Notes
- This recipe is perfect for a quick breakfast or brunch.
- Feel free to add herbs or spices to the ricotta for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg