Crispy Breakfast Toast With Egg, Roasted Tomatoes & Herbed Ricotta

Ingredients for Crispy Breakfast Toast With Egg and Roasted Tomatoes

For the Toast

• 1 slice artisan sourdough bread (crispy breakfast toast base)

• 1 tablespoon olive oil

For the Herbed Ricotta Spread

• ½ cup whole-milk ricotta cheese

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped parsley

• 1 teaspoon lemon zest

• Pinch of salt and black pepper

• Optional: 1 clove roasted garlic

For the Roasted Tomatoes

• ½ cup cherry tomatoes

• 1 teaspoon olive oil

• Pinch of sea salt

• Pinch of crushed red pepper flakes

For the Egg

• 1 large egg (perfect sunny-side-up egg)

• 1 teaspoon butter or oil

• Salt & pepper

Garnishes

• Fresh basil leaves

• Extra crushed red pepper flakes

• Drizzle of olive oil

How to Make This:

Step 1: Prepare the Crispy Toast

1. Heat a skillet over medium heat.

2. Brush the sourdough slice with olive oil.

3. Toast on both sides until golden and crisp, the perfect crunchy breakfast base.

Step 2: Roast the Tomatoes

1. In a small skillet or air fryer, toss cherry tomatoes with oil, salt, and red pepper.

2. Cook until blistered and softened, about 5–7 minutes.

3. This adds sweet, juicy flavor to your breakfast toast.

Step 3: Make the Herbed Ricotta

1. In a bowl, mix ricotta, basil, parsley, lemon zest, salt, and pepper.

2. This creamy, high-protein spread boosts flavor and holds the toppings in place.

Step 4: Cook the Sunny-Side-Up Egg

1. Heat butter in a nonstick pan over low heat.

2. Crack in the egg and cook slowly until the whites set and the yolk stays glossy.

3. Season with salt and pepper.

Step 5: Assemble the Breakfast Toast

1. Spread the herbed ricotta over the toasted sourdough.

2. Add the roasted tomatoes.

3. Crown it with a perfect sunny-side-up egg.

4. Garnish with fresh basil, red pepper flakes, and a drizzle of olive oil.