Name: Egg and Ricotta Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 slices of sturdy bread (sourdough, multigrain, or artisan); 1/2 cup ricotta cheese; 2 eggs; 1 tablespoon olive oil or butter (for toasting and cooking eggs); Salt and black pepper, to taste; Optional toppings: red pepper flakes, fresh herbs, honey, arugula, lemon zest, avocado

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Egg and Ricotta Toast is a simple, satisfying dish that’s perfect for breakfast, brunch, or even a quick lunch. I love how the creamy ricotta pairs with a perfectly cooked egg on top of crispy toast—it’s rich, filling, and full of texture. With just a few fresh ingredients, this recipe turns basic toast into something truly delicious and elevated.

Why You’ll Love This Recipe

I love this recipe because it’s fast, protein-packed, and endlessly customizable. The ricotta adds a smooth, creamy base, while the egg brings richness and keeps me full longer. It takes less than 15 minutes to make, and I can switch up the toppings depending on my mood or what’s in my fridge. Whether I want something light or hearty, this toast always fits. Egg and Ricotta Toast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread slices (sourdough, multigrain, or any sturdy bread)
Ricotta cheese
Eggs
Olive oil or butter (for cooking the eggs and brushing toast)
Salt and black pepper
Optional toppings: chili flakes, fresh herbs, honey, arugula, lemon zest, avocado

Directions

I toast the bread slices until golden and crisp. For extra flavor, I brush them lightly with olive oil before toasting.
While the bread toasts, I cook the eggs—fried, poached, or soft-boiled depending on what I’m craving. I season them with salt and pepper.
I spread a generous layer of ricotta on each piece of toast while it’s still warm.
I gently place the cooked egg on top of the ricotta.
I finish with a drizzle of olive oil, a sprinkle of salt and pepper, and any toppings I’m in the mood for—like chili flakes, herbs, or lemon zest.

Servings and timing

This recipe makes 2 toasts and takes about 10–15 minutes from start to finish. It’s great for a quick solo meal or an easy brunch for two.

Variations

I drizzle a little honey over the top for a sweet-savory combo.
I add smashed avocado under the ricotta for extra creaminess.
For a fresh kick, I top it with arugula and a squeeze of lemon juice.
I use soft scrambled eggs when I want an extra creamy bite.

storage/reheating

I recommend making this toast fresh, as it’s best enjoyed right after assembling. If I need to prep ahead, I cook the eggs and toast the bread in advance, then reassemble with fresh ricotta just before eating. I store any extra ricotta in the fridge for up to 3 days. Egg and Ricotta Toast

FAQs

What kind of bread works best?

I like using sourdough, multigrain, or any thick-cut artisan bread that can hold the toppings without getting soggy.

Can I use another cheese instead of ricotta?

Yes, I sometimes use cream cheese, goat cheese, or cottage cheese, but ricotta gives the creamiest texture and mild flavor.

What’s the best way to cook the eggs?

I usually go with poached or sunny-side-up eggs for a runny yolk, but soft-boiled or scrambled work great too.

Is this good for meal prep?

It’s not ideal to prep the full toast ahead of time, but I often pre-cook the eggs and toast the bread so assembly is quick.

Can I make it spicy?

Definitely. I sprinkle on red pepper flakes, hot sauce, or chili oil if I want a spicy version.

Conclusion

Egg and Ricotta Toast is a quick, nutritious, and elegant meal that takes simple ingredients and turns them into something special. I love how easy it is to make and how versatile the toppings can be. Whether I’m enjoying a relaxed breakfast or need a fast bite between tasks, this toast is always a favorite go-to.