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Egg and Ricotta Toast Recipe

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This egg and ricotta toast recipe is the ultimate savory brunch dish! Ready in 10 minutes and satisfying enough to keep you full until lunch. 
 
This loaded ricotta toast is a creamy luxurious breakfast plate, piled high with garlicky spinach and a perfectly fried egg. Vegetarian, gluten free, and can easily be made vegan by using a plant-based egg substitute!
 
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This savory ricotta and egg toast recipe is the perfect breakfast when you want something savory and filling but also want it in 10 minutes. This hearty toast is creamy and garlicky and topped with a fried egg cooked to perfection. The creamy ricotta is the perfect filling for this open-faced sandwich too!
 
I’ve been having so much fun with ricotta toast recipes lately – I made my Salted Fig and Ricotta Toast, my Grilled Vegetable & Honey toast, and this fantastic Creamy Plum Toast.  Next up? The egger!  I fried up a sunny side up egg to perfection, and added it on top of a slice of gluten free bread slathered in ricotta cheese, and gently sauteed spinach and greens.
 

This Savory Egg Ricotta Toast Recipe Is:

  • Bright
  • Creamy
  • High Protein
  • Decadent
  • Luxurious
  • Ready in 5 Minutes
  • Vegetarian and Gluten Free
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Cozy Vegetarian Breakfast Recipes

These savory egg and ricotta toast slices are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This garlic ricotta toast with vegetables recipe is also great for having company over for a holiday brunch as well.

Ready in 5-10 minutes, these toasts are simple to get on the table, and they will go fast!  You can see all my breakfast and brunch recipes and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for thoughtful gift ideas the host will love!

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What’s In This Ricotta and Egg Toast Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Sandwich Bread – use a gluten free bread if you can’t eat wheat. I like to make my own bread, and they have some great artisan bread gluten free mixes out there too!
  • Extra virgin olive oil
  • Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic base layer for this toast!  I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend this delicious whole milk ricotta.
  • Spinach and Garlic
  • Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
  • Pink Himalayan Sea Salt
  • Fried Egg – we get our eggs from a farm down the road, if you can support a local farmer, we’d recommend it!
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How Do I Make Egg Ricotta Toast with Garlic?

  1. Sauté the spinach: in a small pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add spinach, and cook for an additional 2 minutes until kale has wilted and is a deep green color. When spinach has wilted, move it to one side of the pan, and crack an egg in the unused pan space. Allow egg to fry for about 6-7 mintues until the egg white has firmed and there is no clear egg white left.
  2. Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
  3. Add the sautéed spinach and crushed chili flakes. Top with an egg and fresh parsley.
  4. Add an optional sprinkle of sea salt, and enjoy!

Other Fancy Weekend Breakfast Recipes You’ll Love!

Sheet Pan Egg and Hash Brown Bake Recipe (Vegetarian, Gluten Free)

Make Ahead Freezer Quiche Recipe (Vegetarian, Gluten Free Option)

Vegan Apple Cinnamon Muffins with Applesauce Recipe

Chickpea Muffins with Tomato & Basil Recipe (Vegan, Gluten Free)

Honey Almond Matcha Latte Recipe – Hot or Iced! (Dairy Free, GF)

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Get the Same Ingredients for Savory Egg Ricotta Toast with Spinach Recipe!

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Egg and Ricotta Toast

This egg and ricotta toast is the ultimate savory brunch recipe! Ready in 5 minutes and satisfying enough to keep you full until lunch.  This loaded ricotta toast is a creamy luxurious breakfast plate, piled high with garlicky spinach and a perfectly fried egg. Vegetarian, gluten free, and can easily be made vegan by using a plant-based egg substitute!
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 toasts
Calories 317 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 cups baby spinach
  • 2 eggs
  • 2 slices bread use gluten free
  • 1/2 cup ricotta see Notes below for a vegan ricotta
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 2 tablespoons fresh parsley chopped
  • Sprinkle Sea Salt

Instructions
 

  • Sauté the spinach: in a small pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add spinach, and cook for an additional 2 minutes until kale has wilted and is a deep green color. When spinach has wilted, move it to one side of the pan, and crack an egg in the unused pan space. Allow egg to fry for about 6-7 mintues until the egg white has firmed and there is no clear egg white left.
  • Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
  • Add the sautéed spinach and crushed chili flakes. Top with an egg and fresh parsley.
  • Add an optional sprinkle of sea salt, and enjoy!

Notes

Vegan Ricotta Recipe
  • 1 12-ounce block silken tofu
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Italian seasonings
  • Pinch of Salt 
Add all ingredients to a blender or food processor, and combine until smooth.

Nutrition

Calories: 317kcalCarbohydrates: 18gProtein: 16gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 195mgSodium: 278mgPotassium: 299mgFiber: 2gSugar: 2gVitamin A: 2330IUVitamin C: 11mgCalcium: 217mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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