Italian Soft-Scramble Ricotta Toasts with Basil Heirlooms & Chili Crisp

Soft-scrambled eggs stay custardy beside cool ricotta on thick country toast, an easy Italian-leaning brunch move. Late-summer heirloom tomatoes with basil and chili crisp add juicy brightness and gentle heat.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 465 cal
• 24g protein
• 28g carbs
• 29g fat

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Ingredients

• 6 large eggs
• 1 cup whole-milk ricotta
• 1 lb mixed colors heirloom tomatoes
• 4 thick country bread slices
• 1/2 cup fresh basil leaves
• 3 tbsp chili crisp
• 3 tbsp extra-virgin olive oil
• 2 smashed garlic cloves
• 1 tsp lemon zest
• 1/4 cup grated parmesan
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Slice the heirloom tomatoes into wedges. Toss them in a bowl with a drizzle of olive oil, salt, torn basil, and lemon zest; let them sit at room temperature so they release sweet juices.
2. 2Heat a large skillet over medium and add a splash of olive oil plus the smashed garlic. Toast the bread slices in the fragrant oil 2 minutes per side until golden and crisp at the edges; rub lightly with the garlic if desired and set aside.
3. 3In a bowl, whisk the eggs just until the yolks and whites combine—do not overbeat. Season with salt and pepper.
4. 4Wipe the skillet, melt the butter over low heat, and pour in the eggs. Cook very slowly, stirring constantly with a spatula in figure-eight motions, until the eggs form soft, creamy curds that still look slightly wet, about 4 minutes.
5. 5Remove the pan from heat and immediately fold in half the ricotta so the scramble stays luxurious and cools just enough to stop cooking.
6. 6Spread the remaining ricotta thickly over each toasted bread slice. Pile the soft scramble on top.
7. 7Arrange the marinated heirloom tomato wedges over the eggs, spooning any accumulated juices onto the toast.
8. 8Drizzle each toast generously with chili crisp and a final ribbon of olive oil. Shower with grated parmesan and extra basil.
9. 9Serve right away while the toast is still crunchy and the eggs are cloud-soft.