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–+ servings
Egg and Ricotta Toast

Creamy Egg and Ricotta Toast: Your New Favorite Breakfast Delight

Discover the delightful Egg and Ricotta Toast, a perfect blend of creamy eggs and ricotta on crispy sourdough, ideal for any breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 3 large Fresh Eggs Organic or free-range recommended
  • 1/2 cup Ricotta Cheese Can substitute with cottage cheese
  • 2 tablespoons Chives Finely chopped
  • 1 pinch Coarse Salt Sea salt or kosher salt also works
  • 1 tablespoon Unsalted Butter Olive oil as a dairy-free substitute
  • 2 slices Sourdough Bread Gluten-free bread if needed

Equipment

  • nonstick skillet
  • whisk
  • spatula
  • Toaster

Method
 

Step-by-Step Instructions for Egg and Ricotta Toast
  1. In a medium bowl, crack 3 fresh eggs and add finely chopped chives along with a pinch of coarse salt. Whisk until fully incorporated.
  2. Place a nonstick skillet over medium-low heat and add 1 tablespoon of unsalted butter. Let it melt slowly.
  3. Pour the whisked egg mixture into the skillet and stir gently. Cook for about 2 minutes until nearly set.
  4. Remove the skillet from heat and fold in 1/2 cup of ricotta cheese, stirring until just mixed.
  5. Toast 2 slices of sourdough bread until golden brown and crispy.
  6. Spread the creamy scrambled egg and ricotta mixture over each slice and top with desired toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Customize your Egg and Ricotta Toast with fresh herbs, chili flakes, or any preferred toppings to suit your taste.

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