blistered cherry tomato and fried egg toast

Breakfast

Blistered Cherry Tomato & Fried Egg Toast

This recipe is one that our recipe developers turn to quite often. Cherry tomatoes are reliably sweet and readily available year-round. If you don’t have ricotta cheese, you can swap in cottage cheese, Greek yogurt or mascarpone. While we favor runny yolks and like how they coat the toast and tomatoes, hard yolks are just fine too. Simply cook the eggs a minute or two longer.

Ingredients

½ cup whole-milk ricotta cheese
2 tablespoons chopped fresh basil, plus leaves for garnish
1 teaspoon grated lemon zest
⅜ teaspoon salt, divided
1 tablespoon extra-virgin olive oil, divided
2 cups cherry tomatoes
2 large eggs
2 slices crusty whole-wheat bread (½-inch-thick), toasted
crushed red pepper for garnish (optional)

Directions

Combine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.
Heat 1½ teaspoons oil in a medium nonstick skillet over medium-high heat. Add tomatoes in a single layer; cook, stirring occasionally, until starting to blister, about 5 minutes. Transfer to a medium bowl.
Wipe the skillet clean. Heat the remaining 1½ teaspoons oil over medium-low heat. Carefully crack eggs into the pan, leaving space between them. Sprinkle the eggs with ⅛ teaspoon salt. Cover and cook until the whites are just set, about 1 minute, 30 seconds. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.
Spread the reserved ricotta mixture evenly over 1 side of each toast slice (¼ cup each); spoon the tomatoes over the ricotta mixture (scant ¾ cup each). Sprinkle with the remaining ⅛ teaspoon salt. Top each toast with 1 fried egg. Garnish with basil leaves and/or sprinkle with crushed red pepper, if desired.
Serve and enjoy.