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Whipped Ricotta Breakfast Toast Recipe

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4.2 from 14 reviews

This Whipped Ricotta Breakfast Toast features creamy roasted garlic whipped ricotta spread over toasted country bread, topped with perfectly cooked soft-boiled eggs, fresh lemon zest, and mixed soft herbs. A savory, elegant, and nutrient-rich breakfast that combines smooth textures with crispy, golden toast and vibrant garnishes.

  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings

Ingredients

For the Toast and Garnish

  • 2 slices country bread
  • 2 large eggs
  • Lemon zest, for garnish
  • 1 tbsp mixed soft herbs such as parsley, dill, and chives, for garnish
  • Flaky sea salt, for finishing

For Roasted Garlic Whipped Ricotta

  • 1 cup whole milk ricotta
  • 1 garlic bulb, roasted
  • 3 tbsp olive oil, divided
  • ½ tsp honey
  • 1 tbsp mixed soft herbs such as parsley, dill or chives
  • 1 tsp lemon zest, plus more for finishing
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top quarter off the garlic bulb to expose the cloves inside. Place it on a square of tin foil, drizzle with 1 tablespoon of olive oil, wrap tightly into a sealed packet and roast in the oven for 1 hour. Allow to cool completely before using. This can be prepared 1 to 2 days ahead.
  2. Prepare Whipped Ricotta: In a food processor, combine the whole milk ricotta, the roasted garlic cloves (squeezed out of their skins), 1 tablespoon olive oil, honey, kosher salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy. Add the fresh herbs and 1 teaspoon lemon zest, pulsing a few times to incorporate. Transfer the whipped ricotta to a sealed container and chill in the refrigerator until needed, up to 1-2 days in advance.
  3. Cook the Eggs: Bring a small pot of water to a boil over medium-high heat. Carefully lower in the eggs and boil for exactly 7 minutes to achieve a soft-boiled texture. Immediately transfer the eggs to a bowl of cold water to stop the cooking process and cool completely.
  4. Toast the Bread: When ready to assemble, heat a pan over medium-high heat and add 1 tablespoon of olive oil. Place the country bread slices in the pan and toast on both sides until they are dark golden brown with slight charring along the edges. Remove from heat.
  5. Assemble the Toast: Spread or pipe the whipped ricotta generously over each slice of toasted bread. Peel the cooled eggs and slice them in half, placing the halves atop the ricotta. Garnish with additional fresh herbs, a sprinkle of lemon zest, and flaky sea salt. Serve immediately for the best flavor and texture.

Notes

  • Roasting garlic ahead of time enhances its sweet, mellow flavor and can be done 1-2 days before assembling this dish.
  • The whipped ricotta maintains a creamy texture in the refrigerator for up to two days, making this a convenient make-ahead component.
  • Cooking eggs precisely for 7 minutes yields a perfectly soft-boiled center.
  • You can customize the herb mix to suit your preference, using any combination of parsley, dill, or chives.
  • Use flaky sea salt to add a final delightful crunch and seasoning contrast on the toast.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/whipped-ricotta-breakfast-toast-recipe/