Garlic Heirloom Tomato Toast with Whipped Ricotta & Jammy Eggs

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 4 thick sourdough bread slices
• 2 large heirloom tomatoes
• 1 cup whole-milk ricotta
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 4 large eggs
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Instructions

1. 1Bring a small saucepan of water to a gentle simmer over medium heat for the eggs. Slice the heirloom tomatoes into thick rounds and set them on a plate so they can release a little juice while you prep everything else.
2. 2Toast the sourdough slices in a toaster or dry skillet until deep golden and crisp on both sides. While still hot, rub one side of each toast firmly with a peeled garlic clove so the surface becomes fragrant and lightly coated.
3. 3In a medium bowl, whip the ricotta with a spoonful of olive oil, lemon zest, flaky salt, and black pepper until it looks creamy and spreadable. Taste and adjust seasoning so it is bright and savory.
4. 4Lower the eggs carefully into the simmering water and cook 6 to 7 minutes for jammy yolks. Transfer them immediately to an ice bath for 1 minute, then peel under cool running water.
5. 5Drizzle the remaining olive oil over the tomato slices and season generously with flaky salt, black pepper, and red pepper flakes. Let them sit 2 minutes so the salt draws out flavor.
6. 6Spread a thick layer of the whipped ricotta on the garlic side of each toast, going all the way to the edges. Arrange overlapping tomato slices on top of the ricotta.
7. 7Halve the jammy eggs and nestle one half-cut egg on each toast. Tear fresh basil leaves over everything and finish with one last drizzle of olive oil and flaky salt.
8. 8Serve right away while the toast is still crisp and the eggs are warm. Offer extra red pepper flakes at the table for anyone who wants more heat.