Ricotta Breakfast Sandwich
Ricotta Breakfast Sandwich - Delicious, quick and simple breakfast sandwich with creamy ricotta cheese and a sunny side up egg on a toasted English muffin!
Ricotta Breakfast SandwichJump to Recipe
One of the myths that I love to destroy is that I spend most of my day slaving away in the kitchen. It’s true that I sometimes spend most of my day slaving away in the kitchen (example), but that’s rare.
In actuality, Betsy and I eat a lot of leftovers, leftovers repurposed into new meals, and quick stuff.
This is especially true for breakfast. I just rarely have the energy in the morning to do an all out feast unless, of course, I’m hosting a chicken and waffles party.
Most mornings we have smoothies, but occasionally I’ll get a hankering for something more filling that still takes less than ten minutes to make.
This Ricotta Breakfast Sandwich is that thing. It’s not really even a sandwich. It’s more of an egg-on-toast situation, but I like to think of it as an open-faced sandwich.
Anyway, it’s wonderfully filling and easy-breezy to make.
Ricotta Breakfast Sandwich
- 2 english muffins toasted
- ½ cup ricotta cheese
- 4 large eggs
- 1 cup baby spinach
- Olive oil
- Salt and pepper
- Hot sauce
- Toast English muffin and spread on a good layer of ricotta cheese.
- Drizzle muffin with olive oil, and a pinch of salt and pepper.
- Top with baby spinach.
- In a medium skillet, add a teaspoon or two of butter and melt over medium heat. When butter is bubbling, crack in eggs.
- Cook for about 90 seconds over medium heat until the whites are mostly cooked.
- Cover skillet with a lid or plate that fits and cook for another 30 seconds. Don’t overcook the eggs!
- Top each muffin half with an egg and a dash of hot sauce.
Did you make this?
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Ricotta Breakfast Sandwich
Muffin and Stuff
You could use any sort of bread product for the base for this guy, but I prefer the English muffin. I like the whole wheat ones. They are slightly healthier and have more flavor, in my opinion.
Just slice the muffins in half and toast them either in a toaster or in the oven until they are, well, toasted.
Then you just need a few other things to toss on these guys when they come out of the toaster. Ricotta cheese is decadent and just awesome on these muffins.
Once they are toasted, smear each half with a good layer of ricotta cheese.
Then drizzle on some olive oil and a sprinkle of salt and pepper.
Honestly, these are good just like this, but I like to take it a step further.
Anyone who has read Macheesmo for more than a week knows that I love to top things with eggs. Poached, scrambled, or over easy, eggs are my toppers of choice.
For this installment, we’ll make some that are sunny side up.
I cook my eggs in butter, but you could use something else if you wanted. Just a little butter melted in a medium skillet is all you need. Then you can crack in those eggs.
Let them cook over medium heat until the whites of the eggs are just starting to set.
It’ll take about 90 seconds.
Now for the tricky part. You want to cover the pan so the whites of the eggs will set completely while leaving the yolks runny.
If you are lucky enough to have a pan with a lid, more power to you. For me, I’ve found that a plate does the trick. Just make sure you find the right plate before you heat up the pan. You don’t want to be trying to fit a plate on a really hot pan.
Return the eggs to the heat for about 30 seconds, covered, and the eggs will be set and perfect.
You could keep going if you don’t like runny eggs, but runny is how I like them.
Then I just topped each muffin with some baby spinach and an egg.
A few dashes of hot sauce is always a good idea for me.
What’s not to love about this Ricotta Breakfast Sandwich recipe? It’s quick, filling, and really delicious.
The next time you’re scrounging for breakfast, give this a shot. If you don’t have ricotta cheese, you could try it with cream cheese or cottage cheese, but ricotta is best I think.
9 Responses to “Ricotta Breakfast Sandwich” Leave a comment
Yum! I like ricotta, pear and cinnamon on toast for breakfast. I’ll have to try it with more savoury flavours because it looks good.
Hmm. I really should give ricotta another shot. Traditionally, I have found it grainy and have not been a fan, but so many people love it, there has to be something I’ve missed. Maybe it is eating it in combination with spinach, hot sauce sunnyside up eggs and a bready thing..
Excellent. I had some excess ricotta sitting in my fridge and I just wasn’t sure what to do with it. Sunday breakfast: done!
I love the way the food looks on the plates, the red hot sauce and rosy colored plate really match, and are enhanced by the green of the spinach. (Sorry, it is my inner geek)
The main thing I wanted to say is that we will be eating these just as soon as I pick up some ricotta.
Usually I cook my eggs in Smart Balance Organic Original spread, and it is truly a joy to work with and eat, we have used it for at least ten years. The organic spreads best and tastes best in my opinion. Butter has not been in my kitchen for all these years, for health reasons. we still eat meats and other saturated fats.
I also appreciate the way you have been incorporating whole grains and fresh healthy foods more and more over the years.
Ricotta, Pears and Cinnamon on a muffin sounds lovely.
Dude, that customized orange ceramic lid that you have for your pan is amazing. Is that one of those Emile Henry deals? (ha)
Those eggs look good and way easier than poaching them.
I had to special order it from the local Goodwill. ;)
Oh yum!!! Another great way with eggs….I could have this for breakfast lunch and dinner! Well, if only I could :) Love your step by step photos too!
1st visit to your website – I love the great photos! I came upon the recipe because I needed to use some leftover ricotta. I cooked the eggs for few seconds longer than I wanted (resulting in a hard yoke), but the sandwich was still tasty. I’ll be sure to check out your other creations. Thanks!
I just made this delicious treat but I used an Everything Bagel Hamburger Bun top toasted in the toaster. I made a basted egg and plopped it atop the creamy Ricotta. So delicious!!!