Heirloom Tomato Ricotta Toast with Soft-Scrambled Eggs

Heirloom tomatoes, grown from seeds passed down for generations, star in this bright brunch toast. Creamy ricotta with lemon zest and soft-scrambled eggs rest on crisp sourdough for a simple, garden-fresh start.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 390 cal
• 22g protein
• 28g carbs
• 22g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Slice the heirloom tomatoes into 1/4-inch rounds and lay them on a paper-towel-lined plate; sprinkle lightly with flaky salt and let them sit 5 minutes so excess juice drains.
2. 2Toast the sourdough slices in a toaster or under a broiler until deeply golden and crisp on the outside but still chewy inside.
3. 3In a small bowl stir the ricotta with lemon zest, salt, and a drizzle of olive oil until creamy and spreadable.
4. 4Spread a generous layer of the seasoned ricotta over each warm toast, reaching all the way to the edges.
5. 5Arrange the drained tomato slices in a single overlapping layer on the ricotta. Drizzle with remaining olive oil, crack black pepper over the top, and tuck torn basil leaves between the tomatoes.
6. 6Melt the butter in a nonstick skillet over low heat. Crack the eggs into a bowl, season lightly, and whisk just until the yolks and whites are barely combined—do not overbeat.
7. 7Pour the eggs into the foaming butter and cook slowly, pushing large soft curds from the edges toward the center with a spatula every 20 seconds. Remove from heat while still slightly glossy and underdone; residual heat will finish them.
8. 8Spoon the soft-scrambled eggs alongside or partially over each tomato toast. Finish with red pepper flakes and extra basil. Serve at once so the toast stays crisp under the juicy tomatoes.