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Creamy Ricotta Scrambled Eggs on Toast

Fluffy scrambled eggs folded with ricotta and served over toasted sourdough. A creamy, satisfying breakfast or brunch option.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 Servings
Course: Breakfast
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

For the Eggs and Toast:
  • 4 large eggs
  • 2 tablespoons fresh chives chopped
  • ½ teaspoon coarse salt
  • 1 tablespoon unsalted butter
  • ½ cup ricotta cheese
  • 2 slices sourdough bread toasted
Optional Add-ins:
  • A drizzle of honey or hot honey
  • Red pepper flakes for spice
  • Lemon zest for brightness
  • Grated parmesan for extra richness
  • Fresh basil or parsley for garnish

Method
 

  1. Whisk eggs with chives and salt.
  2. Melt butter in skillet over medium-low heat.
  3. Add eggs and stir constantly until nearly set.
  4. Remove from heat and fold in ricotta.
  5. Serve immediately over toasted sourdough.