Ricotta Toast with Fried Eggs

Instead of butter, creamy ricotta makes a light and healthy spread for your morning toast.

Prep Time:
7 min
Cook Time:
3 min


Nutrition Facts
  • 1/2 cup (125 mL) ricotta
  • 3 tbsp (45 mL) finely chopped fresh basil, divided
  • 1/4 tsp (1.25 mL) each salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 4 eggs
  • 4 slices whole grain bread, toasted
  • 8 tomato slices
  • 2 tbsp (30 mL) finely grated Parmesan cheese


  1. Combine ricotta, 2 tbsp (30 mL) basil, salt and pepper.
  2. Meanwhile, heat oil in nonstick skillet set over medium heat. Break eggs into skillet; cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up. Alternatively, cook until desired doneness.
  3. Spread ricotta mixture evenly over toast; top with tomato slices and fried eggs. Sprinkle with Parmesan cheese and remaining basil.


• Instead of using fresh basil, combine ricotta with 1 tbsp (15 mL) basil pesto if desired.

• Add a little arugula to toast if desired.