Savory Peach and Ricotta Egg Toasts
Jammy eggs, whipped ricotta, and chili-slick peaches turn toast into a fresh, satisfying breakfast.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (84 reviews)
INSPIRED BY
An original breakfast pairing creamy ricotta, seared peaches, and jammy eggs on crisp sourdough.
Story
Casey loves the sweet-savory turn these toasts take in the skillet. Peaches get a little honey and chili, while lemony ricotta keeps the whole bite balanced. The jammy egg adds enough staying power for a busy morning, and the basil makes it taste like the weekend even when it is not.
By Casey
Ingredients
- 4 large eggs
- 2 ripe peaches, thinly sliced
- 1 tablespoon olive oil, divided
- 1 teaspoon honey
- 1/4 teaspoon crushed red pepper flakes
- 1 cup whole-milk ricotta
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 4 thick slices sourdough bread
- 2 tablespoons torn basil leaves
- Flaky salt and black pepper, for finishing
Instructions
- Bring a small saucepan of water to a gentle boil, lower in the eggs, and cook for 7 minutes; transfer to ice water and peel when cool.
- Stir the ricotta with the lemon zest, lemon juice, 1/4 teaspoon salt, and black pepper until creamy.
- Heat 1/2 tablespoon oil in a skillet over medium-high heat, add the peaches, honey, and red pepper flakes, and sear for 3 minutes until glossy.
- Toast the sourdough slices until crisp at the edges and still tender in the middle.
- Spread the ricotta over the toast, pile on the warm peaches, and halve the jammy eggs.
- Top each toast with an egg half, basil, flaky salt, and black pepper, then serve right away.
Chef Tips
- Use peaches that are ripe but still firm enough to slice cleanly.
- Keep the eggs in an ice bath so the yolks stay jammy.
- Whip the ricotta with a spoon for a lighter texture.
- Nectarines work just as well and do not need peeling.
Cook's Notes
- Chill eggs immediately after boiling.
- Sear peaches until glossy, not soft.
- Serve toast while crisp.