Heirloom Tomato Ricotta Breakfast Crostini with Soft Eggs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 loaf crusty baguette
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 1 lb heirloom tomatoes
• 1/2 cup fresh basil leaves
• 4 large eggs
• 1 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp flaky sea salt
• 1/2 cup fresh sweet corn kernels

Instructions

1. 1Preheat the oven to 400°F and line a sheet pan with parchment. Slice the baguette on a slight bias into thick pieces and arrange in a single layer.
2. 2Brush both sides of the bread lightly with olive oil, then toast in the oven until golden and crisp at the edges, about 8 to 10 minutes, flipping once halfway.
3. 3While the bread toasts, rub the warm cut sides of each slice with a halved garlic clove so the heat releases the aroma into the crust.
4. 4In a small bowl stir the ricotta with lemon zest, salt, and a drizzle of olive oil until creamy and spreadable.
5. 5Core and slice the heirloom tomatoes into thick rounds or wedges; season lightly with salt and pepper and let them sit a minute so juices start to release.
6. 6Melt butter in a nonstick skillet over medium-low heat. Crack in the eggs and cook gently, basting the whites with butter until just set but yolks still runny, about 3 to 4 minutes.
7. 7Spread a generous layer of seasoned ricotta on each warm crostini. Top with tomato slices, a scatter of fresh corn kernels, and torn basil.
8. 8Slide a soft egg onto each serving of crostini, finish with flaky salt, cracked pepper, and a final thread of olive oil. Serve immediately while the toast is still crisp and the egg yolk is warm.