Description
This Eggs and Ricotta Sandwich combines creamy ricotta cheese and perfectly cooked eggs for a simple, satisfying meal. Whether you’re looking for a quick breakfast or a light lunch, this recipe is versatile, packed with protein, and absolutely delicious.
Ingredients
Ingredients
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Example:
- ½ cup fresh ricotta cheese (Benefits)
- 2 large eggs
- 2 slices of artisanal bread (sourdough or ciabatta)
- 1 tbsp olive oil
- A pinch of salt and pepper
- Optional: fresh herbs (basil, parsley), chili flakes, or avocado slices
Instructions
Instructions
Provide step-by-step instructions using numbered points. Ensure clarity and use transition words like “First,” “Next,” “Then.”
Example:
- In a small bowl, mix the ricotta cheese with a pinch of salt, olive oil, and optional herbs. Set aside.
- Toast the bread slices in a skillet with a drizzle of olive oil until golden and crispy.
- In another pan, cook the eggs to your liking (scrambled or sunny-side-up). For scrambled, whisk the eggs with a splash of milk, then cook over low heat, stirring gently.
- Spread the ricotta mixture evenly on the toasted bread.
- Layer the eggs on top of the ricotta, then add any optional toppings like avocado slices or chili flakes.
- Serve immediately and enjoy your Eggs and Ricotta Sandwich!
Notes
To make the eggs and ricotta sandwich even more flavorful, try using fresh herbs like basil or parsley in the ricotta spread. For a spicier kick, sprinkle chili flakes or add a dash of sriracha. Store leftover ingredients separately for the best reheating results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
Keywords: eggs and ricotta sandwich, breakfast sandwich, ricotta recipes, easy brunch ideas, vegetarian sandwich