Soft Scrambled Eggs on Ricotta Toast with Tomatoes & Mushrooms

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!

soft scrambled eggs on ricotta toast with tomatoes and mushrooms


  • 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

  1. 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!)
  2. Meanwhile, mix up the ricotta, garlic, salt & pepper.
  3. Sauté mushrooms, then tomatoes (or vice versa).
  4. Pop 2 slices of bread into the toaster.
  5. Scramble the eggs. (Or fry or soft boil or whatever you prefer!)
  6. 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

More tasty breakfast ideas…

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soft scrambled eggs on ricotta toast with tomatoes and mushrooms

Soft Scrambled Eggs on Ricotta Toast with Tomatoes & Mushrooms

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast


Thick & creamy seasoned ricotta on crusty toasted bread, topped with jammy tomatoes, salty mushrooms, & lusciousss soft scrambled eggs!


Units Scale
  • 6 eggs
  • 1/4 cup whole milk or cream
  • salt & pepper
  • 68 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
  • 23 tbsp chopped chives, optional


  1. In a medium bowl, whisk 6 eggs with a generous sprinkling of salt and 1/4 cup whole milk. Set aside.
  2. In another medium bowl, mix up the 6–8 oz ricotta, 1 clove grated garlic, and generous sprinkles of salt & pepper. Set aside. 
  3. In a medium frying pan, heat a glug or two of olive oil on medium heat. Once oil is shimmering, add 8 oz roughly chopped mushrooms and season with salt and pepper. Sauté mushrooms for 5 minutes, or until they begin to look toasty. Remove from pan and set aside.
  4. Repeat with 12 oz halved cherry tomatoes—heat olive oil, add tomatoes, season, sauté. Sauté until tomatoes are starting to look jammy. Remove from pan and set aside.
  5. Put 2 slices of bread into the toaster. 
  6. Using the same mushroom/tomato pan wiped clean (or a new pan), heat 2 tbsp butter on low heat. Once melted, add egg mixture and continuously stir until they are cooked to your liking. Stir in 1/4 cup grated parmesan cheese.
  7. Assemble! Spread a thick layer of seasoned ricotta on toast, spoon tomatoes, then mushrooms on top, then soft scrambled eggs with a sprinkling of chives. Repeat with toastie #2 and enjoy!

Keywords: luxurious, ricotta, eggs, breakfast, toastie, jammy tomatoes, mushrooms


  • kim steuernagel
    May 26, 2022 at 9:06 am

    Good morning, do you think I could use a beefsteak tomatoe instead? I dont have any cherry or grape tomatoes on hand right now. Thank you and have a blessed day. Kim S

    • Megan B-L
      June 7, 2022 at 12:08 pm

      Hi Kim! You could definitely do that! Any tomato should work 🙂 Hope you enjoy!


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