Ricotta eggs on toast

This luxurious breakfast-to-dinner recipe combines the speed of a quick egg breakfast with the rich flavours of ricotta and pecorino cheese that makes for the ultimate supper-for-one. Don’t forget a sprinkle of freshly snipped chives to finish.

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 large, thick slice sourdough
• 2 tbsp olive oil
• 20 g butter
• 3 eggs, beaten
• 100 g full cream ricotta
• salt and black pepper, to season
• 1 tbsp finely chopped chives
• freshly grated pecorino cheese, to serve

Instructions

1. Heat a grill plate pan over high heat and grill the bread, drizzling with oil, until toasted to your liking. Transfer to a serving plate.

2. Heat a small frying pan over medium heat and add the butter. Pour in the eggs and mix with a spatula until starting to set. Add the ricotta and mix with the eggs until the eggs are softly set. Season well with salt, then gently transfer the eggs over the toast. Scatter with the chives, grind over a little black pepper and sprinkle with the pecorino cheese.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.