Creamy Ricotta and Egg Toast: A Quick Gourmet Breakfast
Make this creamy ricotta and egg toast for a high-protein breakfast that feels gourmet but takes only minutes to prepare. It is a satisfying and simple morning meal.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Pan-Frying and Toasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 slices artisan bread or sourdough
- 1/2 cup whole milk ricotta cheese
- 1 large egg
- 1 teaspoon olive oil
- Pinch of salt
- Pinch of black pepper
- Optional: Red pepper flakes or fresh herbs for topping
Instructions
- Toast your bread slices until golden brown.
- While the bread toasts, prepare the egg. Heat the olive oil in a small non-stick skillet over medium-low heat.
- Crack the egg into the skillet. Cook the egg to your preference, aiming for a runny yolk for the best texture. Season with salt and pepper.
- Spread the ricotta cheese evenly over the surface of both toasted bread slices.
- Carefully place the cooked egg on top of one slice of ricotta toast.
- Season the egg with additional salt and pepper, and add red pepper flakes or herbs if desired.
- Place the second slice of toast on top to create a sandwich, or serve open-faced. Serve immediately for a quick, protein-packed breakfast.
Notes
- Use whole milk ricotta for the creamiest texture.
- If you prefer a different egg style, poaching or frying the egg separately works well.
- This recipe is easily adaptable; try adding a drizzle of honey for a sweet and savory contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 185