Ingredients
Scale
- 2 slices artisanal bread (like sourdough or whole grain)
- 1/2 cup whole milk ricotta cheese
- 2 large eggs
- 1 tablespoon olive oil (divided)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Step 1: Toast the bread. You can use a toaster, a dry skillet, or broil it until golden brown and crisp.
- Step 2: While the bread is toasting, heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the hot skillet, sprinkle with salt and pepper, and fry them to your desired doneness (sunny-side up, over easy, etc.).
- Step 3: Once the toast is ready, spread an even layer of ricotta cheese generously over each slice of toast.
- Step 4: Carefully slide one fried egg on top of the ricotta cheese on each slice of toast.
- Step 5: Drizzle a little extra virgin olive oil over the eggs and toast. Finish with a sprinkle of additional salt, freshly ground black pepper, red pepper flakes (if using), and chopped fresh chives or parsley (if using). Serve immediately.
Notes
- This dish is truly best enjoyed fresh, but if you have extra whole milk ricotta, keep it covered in the fridge for 3-4 days to easily make another delightful toast later.
- For the ultimate taste and texture, enjoy your Fried Egg Ricotta Toast immediately; reheating isn't recommended as it can compromise the perfect runny yolk and crisp toast.
- Turn this into a perfect light meal by pairing it with a simple side salad tossed in a lemon vinaigrette, or add a few slices of ripe avocado for an extra touch of creamy indulgence.
- For beautifully crispy edges and a still-runny yolk, ensure your skillet is preheated to medium-high with a touch of oil before cracking in your eggs; don't overcrowd the pan!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American