Burst Heirloom Tomato Ricotta Toast with Soft Scramble

In Italian home cooking, blistering tomatoes until they burst unlocks their sweetest juices. Here those heirlooms meet lemony ricotta and a buttery soft scramble on thick sourdough for a bright brunch toast.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 23g protein
• 32g carbs
• 23g fat

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Ingredients

• 1 lb mixed sizes, halved or chopped heirloom tomatoes
• 3 tbsp olive oil
• 2, thinly sliced garlic cloves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup torn fresh basil leaves
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 8 slices thick sourdough or country bread
• 8 large eggs
• 2 tbsp whole milk or cream
• 1 tbsp butter
• for finishing flaky sea salt
• optional drizzle balsamic glaze

Instructions

1. 1Preheat a large skillet over medium heat. Add two tablespoons of the olive oil and the sliced garlic; cook until the garlic turns pale gold and fragrant, about 1 minute.
2. 2Add the heirloom tomatoes and the salt. Cook, stirring gently, until the tomatoes blister, release juices, and begin to collapse into a chunky sauce, 6 to 8 minutes.
3. 3Remove from heat, tear in most of the basil, and season with black pepper. Keep warm.
4. 4In a small bowl, stir the ricotta with the remaining olive oil, lemon zest, and salt until creamy and spreadable.
5. 5Toast the bread slices until deeply golden and crisp on the outside.
6. 6In a separate bowl, whisk the eggs with the milk and salt just until combined—do not overbeat.
7. 7Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing gently with a spatula from the edges toward the center.
8. 8Continue cooking until the eggs form soft, creamy curds that still look slightly wet, 3 to 4 minutes; they will finish setting off the heat.
9. 9Spread a generous layer of the lemon ricotta on each toast. Spoon the warm burst tomatoes over the ricotta.
10. 10Divide the soft scramble among the toasts. Finish with remaining basil, a sprinkle of flaky salt, and an optional drizzle of balsamic glaze.
11. 11Serve right away while the toast is crisp and the eggs are still silky.