Soft Scrambled Eggs on Ricotta Toast with Tomatoes & Mushrooms

Name: Soft Scrambled Eggs on Ricotta Toast with Tomatoes & Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 6 eggs; 1/4 cup whole milk or cream; salt & pepper; 6–8 oz whole milk ricotta; small clove of garlic, grated; olive oil; 8 oz mushrooms, roughly chopped; 12 oz cherry tomatoes, halved; 2 tbsp butter; 1/4 cup grated parmesan; 2–3 tbsp chopped chives, optional

February 18, 2022

soft scrambled eggs on ricotta toast with tomatoes and mushrooms

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Oh, YUM! What a luxurious breakfast. Or lunch. Crusty toasted bread! Thick and creamy ricotta! Jammy tomatoes & earthy mushrooms… topped with fluffy, melty, luscioussssss soft scrambled eggs. Honestly, this feels like a rich person meal. Like something you’d order at a fancy hotel for breakfast. But it is a little messy, so I’d recommend eating with a knife and fork.

We need to talk about ricotta

I hope you have had ricotta cheese, but if you haven’t, it’s a light and creamy, very spreadable cheese, made from the separation of curds from whey in milk. (It’s actually very easy to make at home!) Growing up, I never liked ricotta cheese. I thought it had a gross grainy texture and tasted like nothing. But then I grew up and I tasted whole milk ricotta and realized that my mom had been cooking with low-fat ricotta my whole life. The two are different worlds!! So, if you have only tried part-skim ricotta and aren’t a huge fan, I beg you to try the whole milk version. Ricotta toast is becoming more popular these days, yay! Probably because ricotta is so good and you can top it with savory things or sweet things. This obviously is a savory ricotta toast recipe!

We also need to talk about soft scrambled eggs

There are lots of ways that people make soft scrambled eggs but I think the key factor in all of these ways is low heat and constant movement. We start our scrambled eggs by mixing together the eggs, salt, and milk (preferably whole milk or cream) and setting the mixture aside while we work on the rest of the recipe. This is a trick I learned from The Food Lab. Kenji says salting the egg mixture about 15 minutes before cooking prevents the proteins from bonding too tightly, which results in a more tender scramble with less liquid weeping out. The resting gives the salt time to dissolve and distribute evenly throughout the mixture. Once the ricotta is mixed and the tomatoes and mushrooms are sautéed, then we’ll scramble our eggs on low heat, constantly stirring, and mixing parmesan in at the end. There you have it, beautiful soft scrambled eggs!

Ingredients

Your favorite bread, toasted: I like to use something artisanal for this recipe, like a crusty wheat loaf or a sturdy sourdough. But you could use pretty much any kind of bread and it’ll be good, though a heartier bread will hold up to the toppings a bit better.
Whole milk ricotta: My opinion is that you should not even waste your time with any type of “part skim” ricotta!! This is one things where the low-fat version is just not good. BUT, that’s just me and my advice. Whole milk ricotta is so creamy and luxurious and delicious and worth every calorie. We’ll spread this dreamy cheese all over our toast. You could omit the ricotta or use cottage cheese, mascarpone, cream cheese, or even goat cheese instead if you prefer.
Garlic, salt, & pepper: We’ll also finely grate a small clove of garlic and a generous sprinkling of salt and pepper into the ricotta before spreading it on the toast, just to boost the flavor.
Mushrooms: Savory sautéed mushrooms give us an earthy, umami depth.
Cherry/grape tomatoes: You could use either in this recipe. Tomatoes give us a pop of freshness and their acidity brightens the ricotta’s creamy fats.
Eggs, butter, parmesan, & whole milk/cream: These ingredients make up our soft scrambled eggs. We mix our eggs with salt & milk and let them sit while we sauté the tomatoes and mushrooms. (Because of the Kenji trick I mentioned.) I LOVE soft scrambled eggs… so creamy and melty and delicious. But I understand why some people may not like their eggs like that. You can make the eggs any way you want—if you prefer fried or soft-boiled, go ahead and do them that way instead! I’d still suggest dusting your finished eggs with parmesan but that’s up to you.
Chives: Adding a sprinkling of herbs at the end is optional but chives are always tasty!

How to make Soft Scrambled Eggs on Ricotta Toast with Tomatoes & Mushrooms

First, we’ll mix our eggs with salt and milk and set aside so that the salt can dissolve and distribute evenly in the mixture. (A Kenji tip from The Food Lab!)
Meanwhile, mix up the ricotta, garlic, salt & pepper.
Sauté mushrooms, then tomatoes (or vice versa).
Pop 2 slices of bread into the toaster.
Scramble the eggs. (Or fry or soft boil or whatever you prefer!)
Put it all together! Spread a thick layer of ricotta on toast, spoon tomatoes & mushrooms on top, then soft scrambled eggs with a sprinkling of chives. YUM!

soft scrambled eggs on ricotta toast with tomatoes and mushrooms step-by-step

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