Heirloom Tomato & Grilled Peach Ricotta Toast with Soft-Scrambled Eggs

Late summer shines when grilled peaches meet juicy heirloom tomatoes on crisp sourdough. Creamy ricotta and soft-scrambled eggs turn the toast into a bright brunch plate, finished with basil, honey, and balsamic.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 19g protein
• 38g carbs
• 21g fat
• 5g fiber

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Ingredients

• 4 thick sourdough slices
• 1 cup whole-milk ricotta
• 2 ripe peaches
• 2 medium heirloom tomatoes
• 6 large eggs
• 2 Tbsp unsalted butter
• 2 Tbsp extra-virgin olive oil
• ⅓ cup fresh basil
• 1 tsp flaky sea salt
• ½ tsp black pepper
• 1 Tbsp honey
• 2 tsp balsamic glaze
• ¼ tsp chili flakes

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Halve the peaches, remove pits, and brush cut sides lightly with olive oil. Grill cut-side down 2–3 minutes until deep char marks appear and the fruit softens slightly; transfer to a cutting board.
2. 2While peaches rest, slice the heirloom tomatoes into thick rounds and season both sides with flaky salt so they begin to release juices.
3. 3Toast the sourdough until the surfaces are golden and crisp. Rub one side of each hot slice lightly with the cut side of a leftover peach half if desired for extra fragrance, then drizzle with remaining olive oil.
4. 4In a small bowl stir the ricotta with salt, black pepper, and the honey until smooth and slightly loosened. Spread a generous layer over each toast.
5. 5Slice the grilled peaches into wedges. Arrange alternating tomato slices and peach wedges over the ricotta so the colors contrast.
6. 6Melt the butter in a nonstick skillet over medium-low heat. Crack in the eggs and stir slowly with a spatula, folding constantly, until large soft curds form and the eggs still look slightly glossy and custardy, about 3–4 minutes. Remove from heat immediately.
7. 7Spoon the soft-scrambled eggs alongside or partially over each toast. Scatter torn basil, a few chili flakes, and another pinch of flaky salt.
8. 8Finish with a thin zigzag of balsamic glaze. Serve at once so the toast stays crunchy against the juicy fruit and creamy eggs.