Egg & Ricotta Tartine Recipe

Michelle Kim

Create a delightful Egg & Ricotta Tartine with this simple recipe. This delicious open-face sandwich combines creamy ricotta with perfectly cooked eggs for a satisfying meal.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine European

Servings

Calories 250 kcal

Equipment

1 Non-stick pan For scrambling eggs
1 Toaster For toasting bread

Ingredients

4 slices Sourdough bread Toasted
4 tbsp Ricotta cheese Fresh and creamy
4 Eggs Lightly beaten
2 tbsp Butter
to taste Salt
to taste Black pepper Freshly ground
2 tbsp Chives Chopped

Instructions

Toast the sourdough slices until golden and crisp.
Spread ricotta cheese over each slice generously.
In a non-stick pan, melt butter over low heat.
Add eggs to the pan, season with salt and black pepper, and gently scramble until softly cooked.
Place the scrambled eggs on top of the ricotta spread on each slice of bread.
Garnish with chopped chives and serve immediately.

Notes

For variation, add sliced avocado or tomatoes for extra flavor and texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 14gFat: 12gSaturated Fat: 7gCholesterol: 200mgSodium: 400mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 25000IUVitamin C: 2.1mgCalcium: 1500mgIron: 0.3mg

Keyword breakfast, eggs, Open-face Sandwich, Ricotta, Tartine

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