Easy 6‑Ingredient Egg and Ricotta Toast

I whip up a simple, satisfying breakfast—warm, creamy ricotta spread over toast, topped with softly scrambled eggs and just a hint of chives and salt. It’s quick, comforting, and only needs six ingredients for a delicious start to my day.

Why I’ll Love This Recipe

I love how minimal this recipe is yet how rewarding it feels. The ricotta adds a dreamy creaminess to the toast, the eggs bring warmth and protein, and the chives brighten it all with a fresh pop. It’s effortless, filling, and makes even a hectic morning feel a bit more indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ricotta cheese

• eggs

• sourdough bread, toasted

• butter

• coarse salt

• chives, chopped

Directions

1. I toast two slices of sourdough until they’re golden.

2. Meanwhile, I melt butter in a nonstick skillet over medium‑low heat.

3. I whisk the eggs with a pinch of coarse salt until well combined, then pour them into the skillet. I cook them gently, stirring constantly, until they’re soft scrambled and just a bit runny.

4. I remove the skillet from heat and gently stir in a generous scoop of ricotta, so the eggs stay creamy with just soft ricotta pockets.

5. I spread the warm ricotta‑egg mix onto the toasted bread.

6. I finish with a sprinkle of chopped chives and an extra pinch of salt if needed, then serve immediately.

Servings and timing

This makes about 2 servings. Prep takes roughly 5 minutes, and cook time is around 5 minutes—so I’m ready to eat in just about 10 minutes.

Variations

I like to:

• Swap sourdough for whole‑grain or gluten‑free bread depending on what I have.

• Add cracked black pepper or a pinch of chili flakes for a little kick.

• Stir in a handful of wilted spinach or chopped herbs like parsley or dill for extra color and freshness.

• Top with grated Parmesan or a drizzle of olive oil for an upscale touch.

Storage/reheating

I don’t usually save leftovers—this is best eaten fresh. But if I do, I store the egg‑ricotta in an airtight container in the fridge for up to 1 day. To reheat, I gently warm it in a skillet over low heat and give it a quick stir before spreading it on fresh toast.

FAQs

Can I use whole‑milk versus part‑skim ricotta?

Yes, I prefer whole‑milk for its rich creaminess, but part‑skim works fine too and makes it slightly lighter.

Can I make this vegan?

Absolutely—I swap eggs for tofu scramble and use a vegan ricotta or blended tofu with nutritional yeast and lemon for tang.

What other toppings work well?

I often top with sliced avocado, cherry tomato halves, or sautéed mushrooms for more substance.

Can I make it ahead?

I wouldn’t recommend it—the eggs get dry and the toast soggy. Best to make and enjoy right away.

Is it suitable for a snack or only breakfast?

I think it’s perfect for any time—breakfast, snack, or a light lunch. The balance of protein, dairy, and carbs keeps me satisfied.

Conclusion

Easy 6‑Ingredient Egg and Ricotta Toast is one of my favorite quick breakfasts when I want something creamy, comforting, and effortless. It balances simplicity with indulgence and always makes mornings feel a bit brighter.

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