Italian Blistered Heirloom Tomato Ricotta Toasts with Soft Eggs

Blistering tomatoes in a hot skillet is a classic Italian move that caramelizes their edges while keeping the centers juicy. Here they crown thick sourdough with creamy ricotta and soft eggs for a simple, sun-kissed breakfast toast.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat

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Ingredients

• 4 slices thick-sliced sourdough bread
• 1 1/2 pounds mixed colors heirloom tomatoes
• 1 cup whole-milk ricotta
• 4 large eggs
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1/3 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon lemon zest

Instructions

1. 1Slice the heirloom tomatoes into thick wedges or large chunks. Tear the basil leaves.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the tomato pieces in a single layer and cook without moving them until the bottoms blister and caramelize, 3 to 4 minutes. Flip gently and cook 1 more minute so they soften but still hold shape. Season with salt, pepper, and red pepper flakes.
4. 4While the tomatoes cook, toast the sourdough slices until deeply golden and crisp on the edges.
5. 5Rub the warm toast lightly with the cut side of the garlic clove for subtle aroma.
6. 6In a small bowl stir the ricotta with the remaining olive oil, lemon zest, salt, and a few grinds of pepper until creamy and spreadable.
7. 7Bring a shallow pan of water to a bare simmer. Crack each egg into a small cup, then slide into the water and poach until the whites are set but yolks remain runny, about 3 minutes. Lift out with a slotted spoon and drain briefly.
8. 8Spread a generous layer of seasoned ricotta over each toast.
9. 9Pile the blistered tomatoes and their pan juices on top of the ricotta.
10. 10Nestle one soft-poached egg on each toast.
11. 11Scatter torn basil over everything and finish with a zigzag of balsamic glaze.
12. 12Serve at once so the toast stays crisp and the egg yolk can run into the ricotta and tomatoes.