Italian Ricotta-Tomato Breakfast Crostini with Soft-Scrambled Eggs

Crostini means little toasts in Italian, a bright morning staple built on crisp bread and simple toppings. Creamy lemon-kissed ricotta and juicy heirloom tomatoes meet soft-scrambled eggs on garlic-rubbed baguette with fresh basil.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 21g protein
• 28g carbs
• 22g fat

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Ingredients

• 1 crusty baguette
• 1 cup whole-milk ricotta
• 3 medium heirloom tomatoes
• 6 large eggs
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan

Instructions

1. 1Slice the baguette on a bias into thick pieces and brush both sides with olive oil. Toast on a sheet pan at 400°F until golden and crisp, about 8 minutes, flipping once.
2. 2While the bread toasts, rub the warm cut sides lightly with the cut garlic clove for aroma.
3. 3Stir ricotta with lemon zest, salt, and a drizzle of olive oil until creamy and spreadable.
4. 4Dice the heirloom tomatoes, toss with torn basil, salt, pepper, and a splash of olive oil; let them sit so juices release.
5. 5Melt a little olive oil in a nonstick skillet over low heat. Add the eggs and scramble very slowly, stirring constantly, until they form soft, glossy curds that still look slightly wet, about 4 to 5 minutes; season gently.
6. 6Spread a generous layer of seasoned ricotta on each crostini. Top with a spoonful of soft scrambled eggs.
7. 7Spoon the marinated heirloom tomatoes and their juices over the eggs, then finish with grated Parmesan and red pepper flakes.
8. 8Serve at once so the toast stays crunchy against the creamy ricotta and jammy tomatoes; ideal for a relaxed weekend breakfast plate.