Egg Ricotta Toast
300kcal
Ingredients
Base Ingredients
- 4 slices sourdough bread
- 1 cup whole milk ricotta cheese
- 4 large eggs
- 1 tbsp olive oil
Seasonings and Garnish
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup chopped fresh chives
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes
Method
- In a small bowl, combine the ricotta cheese, lemon zest, 3 tablespoons of the chives, and a pinch of salt and pepper. Stir gently until just blended and set aside.
- Heat the olive oil in a large non-stick skillet over medium heat until it shimmers.
- Carefully crack the eggs into the skillet and season them with the remaining salt and pepper. Cook for 3 to 4 minutes, or until the egg whites are fully set and the yolks are still soft and runny.
- While the eggs cook, toast the sourdough slices until they are golden brown and crisp.
- Spread a generous 1/4 cup of the ricotta mixture evenly onto each piece of warm toast.
- Gently place one cooked egg on top of each ricotta-covered toast slice. Garnish with the remaining chopped chives and a light sprinkle of red pepper flakes before serving immediately.
Nutrition
Calories300kcalCarbohydrates22gProtein16gFat16gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol195mgSodium450mgPotassium180mgFiber1gSugar2gVitamin A300IUVitamin C4mgCalcium150mgIron2.5mg