Introduction

This easy 6-ingredient egg and ricotta toast is a creamy, flavorful breakfast treat that comes together in minutes. With soft scrambled eggs blended with ricotta and fresh chives, it’s a simple yet satisfying way to start your day.

A slice of toasted bread with a golden brown crust forms the base layer, topped with a thick, fluffy layer of yellow scrambled eggs mixed with soft white cottage cheese that adds creamy texture. The top layer is sprinkled with small, bright green chopped chives and a light dusting of black pepper, scattered unevenly. The toast sits on a white marbled surface with a few stray chive pieces around it, giving a fresh and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 tsp coarse salt
4 large eggs
1 tbsp chives (finely chopped for even flavor distribution)
1 tbsp unsalted butter (preferably Kerrygold)
2 slices sourdough bread (toasted until golden brown)
1/2 cup ricotta cheese (whole milk preferred for creaminess)

Instructions

Step 1: In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until fully combined and smooth.
Step 2: Place a nonstick skillet over medium-low heat and melt the butter, taking care not to brown it—just melt enough to coat the pan.
Step 3: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula, until the eggs are mostly set but still slightly runny in spots, about 2 minutes.
Step 4: Remove the skillet from heat and gently fold in the ricotta cheese until just combined, leaving some visible clumps for texture.
Step 5: Serve the creamy scrambled eggs immediately over the toasted sourdough slices. Enjoy warm for the best flavor and texture.

Tips & Variations

For added flavor, sprinkle a little freshly cracked black pepper or a pinch of red pepper flakes on top before serving.
Use fresh herbs like parsley or basil instead of chives for a different taste profile.
Swap sourdough with your favorite rustic bread or whole grain toast for variety.

Storage

Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave briefly, stirring occasionally to maintain creaminess. Toast should be stored separately to avoid sogginess and toasted fresh when ready to eat.

How to Serve

Two slices of grilled bread are placed on a white marbled surface, each topped with creamy scrambled eggs that have a soft, fluffy texture with white and yellow tones. The eggs are sprinkled with small, bright green chopped chives and a light dusting of black pepper, adding color contrast and texture detail. The slices are positioned close to each other with scattered chives around them, creating a fresh, simple breakfast look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta gives a creamier texture and richer flavor. Low-fat ricotta will still work but may be less creamy.

What if I don’t have chives? Can I omit them?

Absolutely. Chives add a mild onion flavor and freshness, but the dish will still be delicious without them.

Easy 6-Ingredient Egg and Ricotta Toast Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This easy 6-ingredient egg and ricotta toast recipe combines creamy ricotta cheese with soft scrambled eggs flavored with fresh chives. Served on toasted sourdough bread, this simple yet elegant breakfast is quick to prepare, rich in texture, and bursting with subtle savory flavors.

Author: Dylan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Egg Mixture

4 large eggs
1 tbsp chives, finely chopped
1/4 tsp coarse salt

Cooking & Serving

1 tbsp unsalted butter (preferably Kerrygold)
2 slices sourdough bread, toasted until golden brown
1/2 cup ricotta cheese (whole milk preferred for creaminess)

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until fully combined and the mixture is uniform in color and texture.
Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter gently. Avoid browning the butter; it should just coat the bottom of the skillet lightly.
Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue stirring until the eggs are almost cooked but still slightly runny in parts, about 2 minutes. This technique creates soft, curd-like scrambled eggs.
Incorporate Ricotta Cheese: Remove the skillet from the heat just before the eggs are fully set. Gently fold in the ricotta cheese, mixing lightly to keep some clumps intact for texture and creaminess.
Serve: Immediately spoon the soft scrambled eggs over the toasted sourdough slices. The warmth will soften the ricotta further, enhancing the creamy texture. Serve hot and enjoy your delicious breakfast toast.

Notes

Use fresh chives finely chopped for an even, mild onion flavor.
Whole milk ricotta provides the best creaminess; low-fat versions will be less rich.
Toast the sourdough bread until golden brown for a crunchy base that contrasts nicely with the soft eggs.
Keep the heat low and stir constantly during cooking to avoid dry or rubbery eggs.
This recipe serves 2 people, making it perfect for a quick breakfast or light brunch.

Keywords: ricotta eggs toast, soft scrambled eggs, easy breakfast, sourdough toast breakfast, creamy ricotta recipe