Eggy Ricotta Toast

With eggs, the simpler the better. If you get your eggs from a local organic farm then the yolk will be more orange meaning much more flavor (not to mention, happier chickens). Great eggs don’t need much to elevate them! Pair them with some fresh bread and creamy ricotta to let the eggs have the stage!

Eggy Ricotta Toast

Serves: 2 slices

  • 1 Tablespoon olive oil
  • 2 Eggs
  • 2 Slices of your favorite bread (I used hot cherry pepper bread from When Pigs Fly)
  • ⅓ Cup ricotta
  • 2 Kumato tomatoes
  • Handful of alfalfa sprouts
  • Salt and pepper
  1. Heat a pan over high heat & add the olive oil. Once hot, crack both eggs into the oil. Cook eggs until the edges of the whites are crispy and dark brown. Remove from heat.
  2. Toast bread & spread the ricotta evenly onto both slices. Pile the alfalfa sprouts onto each slice. Cut the tomatoes into thin slices, then layer them on top of the sprouts. Top each piece off with a fried egg. Sprinkle salt and pepper. Enjoy while warm.


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