Open-Faced Ricotta, Prosciutto Egg Sandwich

A no-brainer, toss-it-on-toast kind of breakfast. It comes together in minutes and is really a taste-as-you-go kind of recipe. Want the ricotta a little sweeter? Add a little more honey. Want more spice? Add more pepper powder, or even a few dashes of hot sauce. Have fun with it and follow your taste buds wherever they guide you.

Why You'll Love This

• Ready in minutes — Toast, whip, crack, and assemble; there's no real cooking beyond a quick fry of the eggs.

• Built to be adjusted — Sweeter ricotta, more heat, extra prosciutto — this recipe is meant to be tasted and tweaked as you go.

• Feels elevated for how little effort it takes — Sweet whipped ricotta, salty prosciutto, and a runny egg make a simple toast feel like a real breakfast.

Key Ingredients

• Garlic-rubbed toast — Rubbing raw garlic onto warm toast gives the base a subtle aromatic kick before anything else goes on.

• Whipped ricotta with honey — A sweet, creamy layer that balances the salty prosciutto; adjust the honey up or down to taste.

• Prosciutto — Adds a salty, savory contrast to the sweeter ricotta.

• Eggs, cooked covered — Covering the skillet sets the whites gently while keeping the yolk runny, so it spills into everything once you cut in.

• Basil and Piment d'Espelette — Fresh herbal brightness and a mild, slightly smoky heat to finish the dish.

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Open-Faced Ricotta, Prosciutto,
Egg Toast

Prep time: 10 minutes | Cook time: 5 minutes | Serves 2

Ingredients

• 2 slices of your favorite bread, toasted

• 1 garlic clove

• 1/4 cup fresh ricotta

• 1 tablespoon extra virgin olive oil

• 1 teaspoon honey

• Flaky Sea Salt

• Freshly Cracked Pepper

• Pat of butter

• 2 eggs

• 2-3 slices of prosciutto

• 2 tablespoons fresh torn basil

• Pinch of Piment d'Espelette (pepper powder)

Instructions

• Toast and rub with garlic. Immediately after toasting, rub a garlic clove over both sides of each slice of bread while it's still warm. Set aside.

• Make the ricotta spread. In a small bowl, whisk together the ricotta, olive oil, honey, salt, and pepper until smooth. Spread a generous layer over each piece of toast and set aside.

  Eggs

  3. Heat a medium non-stick or cast-iron skillet over medium heat and melt the butter.

  4. Crack each egg into its own small ramekin. Slowly pour one egg into one side of the skillet, then the second egg into the opposite side. Cover with a lid or plate and immediately reduce the heat to low. Cook undisturbed until the whites are set and the yolks are still runny, 2–3 minutes. Season each egg with a generous pinch of kosher salt and a grind or two of black pepper.

  Assembly

  7. While the eggs cook, layer the desired amount of prosciutto onto each piece of ricotta toast — 1–2 slices per toast is usually right.

  8. Once the eggs are done, place one on top of each toast. Top with torn basil and a pinch of Piment d'Espelette. Serve immediately.

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Tips for Success

• Rub the garlic onto the toast while it's still warm and fresh from the toaster — the warmth helps release more of the garlic's flavor into the bread.

• Taste and adjust the ricotta as you go, exactly as the intro suggests — more honey for sweetness, more pepper powder or a dash of hot sauce for heat.

• Crack the eggs into ramekins first so you can pour them gently and evenly into the skillet without breaking the yolks.

• Don't skip covering the skillet — it traps steam to set the whites gently while keeping the yolks runny.

• Serve immediately once the eggs are ready; a runny yolk is best enjoyed hot, right away.

Ways to Serve It

1. As a quick weekday breakfast — Ready faster than most drive-through orders.

2. For guests — Simple enough to make quickly, but elegant enough to serve for company.

3. As a heartier meal — Add a side salad to round it out for lunch.

4. As breakfast for dinner — Double the recipe for a quick, satisfying dinner.

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Storage

This one's really meant to be eaten right away — the runny egg and warm toast don't hold up well once made. The ricotta mixture, on its own, can be made ahead and stored in an airtight container in the refrigerator for up to 3 days; bring it to room temperature before spreading.

Swaps and Substitutions

• Prosciutto: Crispy bacon or smoked salmon both work well in its place.

• Piment d'Espelette: Smoked paprika or a small pinch of cayenne can substitute.

• Basil: Arugula or chives make a good swap for a different fresh, herbal note.

• Honey: Use hot honey for built-in sweetness and heat in one step.

• Ricotta: Whipped cottage cheese makes a higher-protein alternative.