Name: Egg and Ricotta Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 slices Bread (sourdough, multigrain, or your choice); 1/2 cup Ricotta cheese; 2 Eggs (poached, fried, or soft-boiled); 1 tsp Olive oil or butter (for cooking and toasting, optional); Salt and pepper, to taste; Optional toppings: fresh herbs (chives, basil), red pepper flakes, honey, cherry tomatoes, avocado, arugula

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Egg and Ricotta Toast is a creamy, protein-rich breakfast or brunch option that feels indulgent but takes just minutes to make. I love how the smooth ricotta pairs with the soft or crispy egg on top of toasted bread, creating a dish that’s both comforting and energizing. Whether I keep it simple or dress it up with toppings, it’s always a winner.

Why You’ll Love This Recipe

I like how versatile and satisfying this toast is. It’s the kind of meal I can whip up quickly in the morning or enjoy as a light lunch. The ricotta gives it a creamy base without being heavy, and the egg adds richness and protein to keep me full. Plus, it looks impressive but takes almost no effort—my favorite kind of recipe.

Ingredients

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

Bread slices (sourdough, multigrain, or your favorite)
Ricotta cheese
Eggs (poached, fried, or soft-boiled)
Olive oil or butter (for cooking the egg and toasting the bread, if desired)
Salt and pepper
Optional toppings: fresh herbs (like chives or basil), red pepper flakes, honey, cherry tomatoes, avocado, or arugula

Directions

I start by toasting the bread slices until they’re golden and crisp—I use a toaster or lightly toast them in a skillet with a bit of olive oil or butter.
While the bread is toasting, I cook the eggs however I like—fried, soft-boiled, or poached all work great.
I spread a generous layer of ricotta cheese on each piece of toast.
I place the cooked egg on top of the ricotta.
I season with salt and pepper and add any toppings I’m craving, like a drizzle of olive oil, fresh herbs, or chili flakes.
I serve it warm and enjoy right away.

Servings and timing

This recipe makes 1 to 2 servings, depending on how hungry I am and how many toasts I prepare. It takes about 10–15 minutes total—just a few minutes to toast the bread, cook the egg, and assemble everything.

Variations

I sometimes drizzle a little honey over the top for a sweet-savory combo, or add sliced avocado and chili flakes for a more filling version. Roasted cherry tomatoes or a handful of arugula tossed in lemon juice also make great additions. If I’m in the mood for a Mediterranean twist, I sprinkle za’atar or crushed olives on top.

Storage/reheating

This toast is best eaten fresh, but I can prep parts ahead. I keep boiled eggs and ricotta in the fridge, then just toast the bread and assemble when I’m ready. I don’t recommend storing assembled toasts, as the bread can get soggy and the egg loses its texture.

FAQs

Can I use another cheese instead of ricotta?

Yes, I sometimes use cream cheese, goat cheese, or even cottage cheese if I want something a little different—but ricotta gives the creamiest texture.

What’s the best type of bread for this recipe?

I like sourdough or whole grain bread—they hold up well to the ricotta and egg and add great flavor.

Can I make this recipe dairy-free?

I’ve tried it with dairy-free ricotta alternatives, and it works well. Just make sure to choose one with a mild, creamy flavor.

How do I poach an egg if I’ve never done it before?

I crack the egg into a small bowl, then gently slide it into simmering water with a splash of vinegar. I cook it for about 3 minutes until the white is set and the yolk is still soft.

Is this recipe good for meal prep?

It’s better fresh, but I prep the eggs ahead and keep them in the fridge, so in the morning all I need to do is toast the bread and assemble.

Conclusion

Egg and Ricotta Toast is one of those simple meals that always feels special. I love how quick it is to make, how adaptable the toppings are, and how filling it can be without being heavy. Whether I’m making breakfast just for myself or serving brunch to friends, this toast never disappoints.