Basil Ricotta Soft Scramble on Corn-Tomato Toast

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 slices thick-sliced sourdough or country bread
• 1 cup whole-milk ricotta
• 6 large eggs
• 1 cup fresh sweet corn kernels
• 1 1/2 cups heirloom tomatoes, diced
• 1/3 cup fresh basil, chopped
• 1 garlic clove, grated
• 3 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup Parmesan cheese, grated

Instructions

1. 1In a small bowl, stir together the ricotta, grated garlic, lemon zest, half the chopped basil, salt, and a drizzle of olive oil until creamy and fragrant; set aside at room temperature.
2. 2Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the corn kernels and cook until lightly charred and sweet, about 3 to 4 minutes; transfer to a bowl.
3. 3In the same skillet, add another splash of oil and the diced heirloom tomatoes. Cook just until they begin to soften and release juices but still look fresh, about 2 minutes; season with salt, pepper, and red pepper flakes. Stir the charred corn back in and remove from heat.
4. 4Toast the bread slices until deeply golden and crisp. While still warm, spread a generous layer of the herbed ricotta on each toast.
5. 5Whisk the eggs with salt until the yolks and whites are just combined—do not overbeat. Warm a nonstick skillet over medium-low heat with the remaining olive oil or a bit of butter.
6. 6Pour in the eggs and cook slowly, pushing and folding gently with a spatula from the edges toward the center. Stop when the eggs are softly set, custardy, and still slightly wet, about 2 to 3 minutes; they will finish cooking off-heat.
7. 7Spoon the soft scramble over the ricotta toasts. Top each with the warm corn-tomato mixture, remaining basil, and a light shower of grated Parmesan.
8. 8Finish with an extra grind of black pepper and a final drizzle of good olive oil. Serve right away so the toast stays crunchy beneath the creamy eggs and juicy late-summer topping.