Italian Heirloom Tomato Ricotta Toast with Jammy Eggs

Rooted in Italian antipasti simplicity, this toast crowns thick sourdough with creamy ricotta and ripe heirloom tomatoes. Soft jammy eggs, basil, and a slick of olive oil keep breakfast bright and satisfying.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 395 cal
• 19g protein
• 32g carbs
• 22g fat

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Ingredients

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

Instructions

1. 1Bring a small saucepan of water to a gentle boil. Lower the eggs in carefully and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath and peel when cool enough to handle.
2. 2While eggs cook, slice the heirloom tomatoes into thick rounds or wedges. Toss gently with a drizzle of olive oil, red wine vinegar, flaky salt, and black pepper; set aside to marinate briefly.
3. 3Stir the ricotta with lemon zest, salt, and a spoonful of olive oil until creamy and spreadable.
4. 4Toast the sourdough slices until deeply golden and crisp on both sides—either in a toaster or in a skillet with a light brush of oil over medium heat.
5. 5Rub one side of each hot toast lightly with the cut garlic clove for subtle aroma.
6. 6Spread a generous layer of seasoned ricotta on each toast. Arrange the marinated tomato slices on top, letting juices soak in slightly.
7. 7Halve the jammy eggs and nestle them onto the toasts. Tear fresh basil leaves over everything.
8. 8Finish with another drizzle of olive oil, extra flaky salt, black pepper, and chili flakes if desired. Serve immediately while the toast is still crisp.