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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