Savory Herb Ricotta and Egg Breakfast Toast

• 2 large eggs
• 1/2 cup ricotta cheese
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 4 slices sourdough bread
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, optional
• 1 tablespoon butter

Steps

1. 1 Preheat a non-stick skillet over medium heat.
2. 2 Toast the bread slices until golden brown.
3. 3 In a small bowl, mix ricotta with basil and parsley.
4. 4 Spread the ricotta mixture evenly over the toasted bread.
5. 5 Crack eggs into the skillet and cook to desired doneness, about 3-4 minutes for runny yolks.
6. 6 While eggs cook, heat olive oil and butter in the skillet.
7. 7 Season eggs with salt, pepper, and red pepper flakes if using.
8. 8 Carefully transfer each egg onto a slice of toast.
9. 9 Serve immediately.

Equipment

• Non-stick skillet
• Toaster or broiler

Variations

• Add sautéed spinach or roasted cherry tomatoes for extra veggies.

Substitutions

• Substitute ricotta with feta cheese for a tangy twist, or use Greek yogurt for a lighter option.

Pairings

• A cup of freshly brewed coffee or a glass of freshly squeezed orange juice.

Nutrition

Tips

• For extra flavor, toast your own sourdough bread from a loaf.
• Use a mix of your favorite fresh herbs for variety.

Storage

Store leftovers in the refrigerator for up to 2 days. Reheat in a toaster oven to maintain toast crispiness.

Freezing: Does not freeze well due to the texture of the ricotta and egg.

Serving Suggestions

• Serve with a side of fresh fruit or a small salad for a balanced meal.

FAQ