Egg Toast with Chive Ricotta and Jammy Eggs
This toast has become my go-to brunch lately, and every time I make it, I remember why I fell in love with it in the first place. The combination of whipped chive ricotta, jammy eggs, a pinch of flaky sea salt, and a dusting of red pepper flakes feels indulgent – but in that effortlessly elegant way.
There are few things I love more than a slice of perfectly toasted multigrain bread topped with something creamy, savory, and just a little bit special. Enter: Egg Toast with Chive Ricotta – a toast that’s humble in its ingredients but full of rich flavor and texture.
If you’ve been searching for a simple brunch recipe with eggs, an easy ricotta toast, or just a fancy toast idea, you’re in the right place. Let’s dive into why this Egg Toast deserves a spot on your breakfast table this week.
Why You’ll Love This Egg Toast with Chive Ricotta Recipe
Easy, Yet Impressive – This is one of those recipes that makes people say, “Wait, you made this?!” when it’s really just a handful of quality ingredients.
Protein-Packed & Nourishing – Thanks to the jammy eggs and ricotta cheese, it’s a satisfying option that keeps you full without feeling heavy.
Great for Brunch or Breakfast-for-Dinner – It looks beautiful on a plate, so it’s ideal for hosting—but just as perfect for a solo breakfast, lunch, or late-night snack.
Customizable – Want it spicy? Add extra red pepper flakes. Prefer it herby? Stir in some basil or dill. It’s endlessly flexible.
The Inspiration Behind This Toast
I actually started making this toast on a total whim. As usual, one day I had leftover ricotta in the fridge and a few farm-fresh eggs sitting on the counter. I didn’t feel like making an elaborate breakfast, but I wanted something that felt a little thoughtful.
The chives came from my garden – those little purple blossoms make me way too happy every spring – and the result was a toast I now crave weekly. It’s also become a quiet little moment of calm in my mornings. Toasting the bread, mixing the ricotta, peeling the jammy eggs… it’s a small ritual that feels really grounding.
Ingredient Spotlight
Let’s take a closer look at the stars of this recipe – because quality really matters when you’re working with just a few elements.
Multigrain Bread
I love the texture of a hearty, nutty multigrain slice here. It holds up well under the ricotta and eggs and adds that slightly chewy bite that’s so satisfying. You can also use sourdough or whole wheat if that’s what you have on hand.
Ricotta Cheese
Use whole milk ricotta if possible – it’s much creamier and more flavorful. You’ll mix it with olive oil, chives, salt, and pepper for a whipped, herby spread that feels silky and rich.
Chives and Chive Blossoms
Chives add that delicate onion flavor without overwhelming the ricotta. If you’ve never used chive blossoms before, you’re in for a treat. They’re beautiful, subtly garlicky, and make the toast feel fancy without trying too hard.
Jammy Eggs
A good jammy egg is pure magic – soft, custardy yolks that spread slightly when sliced, like nature’s butter. They only take about 10 minutes to cook but add so much richness.
Flaky Sea Salt & Red Pepper Flakes
A finishing touch that makes all the difference. Maldon is my go-to for flaky salt, and just a pinch of chili flakes brings balance to the creaminess of the ricotta.
How to Make Chive Ricotta Toast with Jammy Eggs
This recipe breaks down into three easy steps:
- Make the chive ricotta
- Boil the jammy eggs
- Assemble the toast
Let’s go through each part together.
Step 1: Make the Chive Ricotta
In a small bowl, combine:
- 1 cup ricotta cheese
- 2 tbsp finely chopped chives (stems and/or flowers)
- 2 tsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Mix until smooth and creamy. You can also use a food processor for a whipped texture, but I usually just stir by hand – one less thing to clean, plus I love seeing those little green speckles mixed into the cheese!
Step 2: Cook the Jammy Eggs
Bring a small saucepan of water to a gentle boil. Carefully add your eggs (I usually do two) and boil them for exactly 6 minutes. Set a timer – it makes all the difference!
Once the 6 minutes are up, immediately transfer the eggs to a bowl of ice water. Let them sit for at least 5 minutes to stop the cooking and make peeling easier.
Gently peel.
Step 3: Toast & Assemble
Toast your slices of multigrain bread until golden and crisp.
Spread a generous layer of chive ricotta on each slice, top with jammy eggs (gently breaking them with a fork to reveal the yolks), sprinkle with flaky sea salt and red pepper flakes, and garnish with chive blossoms if you have them.
Take a bite. Smile. Repeat.
Tips & Variations
- No chives? Try green onions, parsley, or basil instead.
- Want more flavor? Add a tiny bit of garlic or lemon zest to the ricotta mix.
- No multigrain bread? Sourdough, rye, or even a seeded baguette works beautifully.
- Make-ahead tip: You can prep the chive ricotta up to 2 days in advance and keep it in the fridge. The jammy eggs can be boiled the night before, too.
What to Serve with Egg Ricotta Toast
This toast can stand on its own, but if you’re serving it as part of a larger brunch, here are some ideas:
- A simple arugula salad with lemon vinaigrette
- Fresh fruit (berries or orange slices pair well)
- Cold brew coffee or a mimosa if it’s a weekend celebration
Final Thoughts
This Egg Toast with Chive Ricotta is everything I want in a morning meal: easy, satisfying, and just a little indulgent. It’s the kind of recipe that doesn’t shout for attention but quietly wins you over with its simple goodness.
Whether you’re making it for yourself on a cozy morning or serving it to guests with fresh coffee, I hope it becomes a new favorite in your kitchen too.
And if you give it a try – please let me know! Snap a photo, tag me, or just drop a comment below. Happy toasting!
Egg Toast with Chive Ricotta
Ingredients
Method
- Make the chive ricotta: Mix ricotta, chopped chives, olive oil, salt, and pepper in a bowl until smooth.
- Cook jammy eggs: Boil water, gently add eggs, cook for exactly 6 minutes. Transfer to ice water for 5 minutes, then peel.
- Toast the bread: Toast multigrain bread to your liking.
- Assemble: Spread chive ricotta on toast, top with eggs (gently breaking them to reveal the yolk), sprinkle with flaky sea salt and red pepper flakes. Garnish with chive blossoms, if using.
