Whipped Ricotta Toast With Jammy Eggs and Roasted Tomatoes

Name: Egg and Ricotta Toast With Roasted Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: International
Ingredients: 1 1/2 pounds cherry or grape tomatoes, halved lengthwise; 2 tablespoons extra-virgin olive oil; 1 garlic clove, finely minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup whole-milk ricotta; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 4 large eggs, cold from the refrigerator; 6 cups water, for boiling; 4 cups cold water, for the ice bath; 2 cups ice, for the ice bath; 4 slices artisan sourdough or country bread, each about 1 inch thick; 1 tablespoon extra-virgin olive oil, for brushing the bread; 1/2 cup loosely packed fresh basil leaves, torn if large; 2 teaspoons extra-virgin olive oil, for finishing; 1/2 teaspoon flaky sea salt

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Quick Ingredients

1 1/2 pounds cherry or grape tomatoes, halved
4 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 garlic clove, finely minced
1 cup whole-milk ricotta
4 large eggs
4 thick slices artisan sourdough or country bread
1/2 cup loosely packed fresh basil leaves
3/4 teaspoon kosher salt, divided
1/2 teaspoon flaky sea salt
3/8 teaspoon freshly ground black pepper, divided

Do This

1. Roast the tomatoes with 2 tablespoons olive oil, garlic, salt, and pepper at 325°F for 40 to 45 minutes.
2. Whip the ricotta with 1 tablespoon olive oil, salt, and pepper until smooth and airy.
3. Lower the eggs into boiling water and cook for exactly 7 minutes.
4. Transfer the eggs to an ice bath for 5 minutes, then peel and halve them.
5. Brush the bread with 1 tablespoon olive oil and toast in a skillet until crisp and golden.
6. Spread each toast with ricotta, then add roasted tomatoes, one halved egg, basil, olive oil, and flaky sea salt.

Why You’ll Love This Recipe

It combines crisp toast, creamy ricotta, tender tomatoes, and jammy eggs in every bite.
The tomatoes roast slowly, concentrating their natural sweetness without requiring much hands-on work.
It feels special enough for brunch but is simple enough for an everyday breakfast or lunch.
The tomatoes and whipped ricotta can be prepared ahead for quick assembly.

Grocery List

Produce: 1 1/2 pounds cherry or grape tomatoes, 1 garlic clove, and 1 small bunch fresh basil
Dairy: 1 container whole-milk ricotta and 4 large eggs
Bakery: 1 loaf artisan sourdough or country bread
Pantry: Extra-virgin olive oil, kosher salt, flaky sea salt, and black pepper

Full Ingredients

For the Slow-Roasted Tomatoes

1 1/2 pounds cherry or grape tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Whipped Ricotta

1 cup whole-milk ricotta
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Jammy Eggs

4 large eggs, cold from the refrigerator
6 cups water, for boiling
4 cups cold water, for the ice bath
2 cups ice, for the ice bath

For the Toast and Assembly

4 slices artisan sourdough or country bread, each about 1 inch thick
1 tablespoon extra-virgin olive oil, for brushing the bread
1/2 cup loosely packed fresh basil leaves, torn if large
2 teaspoons extra-virgin olive oil, for finishing
1/2 teaspoon flaky sea salt

Whipped Ricotta Toast With Jammy Eggs and Roasted Tomatoes – Closeup

Step-by-Step Instructions

Step 1: Slowly roast the tomatoes

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Place the halved tomatoes on the baking sheet and add 2 tablespoons olive oil, the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently, then arrange the tomatoes in a single layer with most of the cut sides facing up. Roast for 40 to 45 minutes, until the tomatoes are softened and slightly collapsed with lightly caramelized edges. Leave them on the pan so they stay warm and retain their flavorful juices.

Step 2: Whip the ricotta

While the tomatoes roast, place the ricotta, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a food processor. Process for 1 to 2 minutes, stopping once to scrape down the bowl, until the ricotta is smooth, light, and creamy. If you do not have a food processor, vigorously whisk the ingredients in a medium bowl for 2 to 3 minutes. Set the whipped ricotta aside at room temperature while you finish the remaining components.

Step 3: Cook the jammy eggs

Pour 6 cups water into a medium saucepan and bring it to a rolling boil over high heat. Meanwhile, combine 4 cups cold water and 2 cups ice in a large bowl. Using a slotted spoon, carefully lower the cold eggs into the boiling water one at a time. Adjust the heat as needed to maintain a gentle but steady boil, then cook the eggs for exactly 7 minutes for firm whites and thick, jammy yolks.

Step 4: Chill and peel the eggs

As soon as the 7-minute cooking time is complete, transfer the eggs directly to the prepared ice bath. Let them chill for 5 minutes to stop the cooking. Gently tap each egg all over, then roll it lightly against the counter to loosen the shell. Peel under a thin stream of cool water if needed. Pat the eggs dry and slice each one in half lengthwise with a sharp knife. Wipe the knife between cuts to keep the yolks neat.

Step 5: Toast the bread

Brush both sides of the bread slices with 1 tablespoon olive oil in total. Heat a large cast-iron or heavy skillet over medium heat. Working in batches if necessary, toast the bread for 3 minutes on the first side and 2 minutes on the second side, until the exterior is crisp and deeply golden while the center remains slightly chewy. Transfer the toast to individual plates or a serving platter.

Step 6: Build the ricotta toast

Spread 1/4 cup whipped ricotta over each warm slice of toast, taking it almost to the edges. Divide the slow-roasted tomatoes evenly among the slices, spooning some of the tomato juices and roasted garlic over the ricotta. Place two egg halves on each toast with the yolks facing up.

Step 7: Garnish and serve

Scatter the basil leaves over the assembled toasts. Drizzle each serving with 1/2 teaspoon olive oil and finish with 1/8 teaspoon flaky sea salt. Serve immediately while the toast is crisp, the tomatoes are warm, and the egg yolks are soft and jammy.

Pro Tips

Use whole-milk ricotta: It has a richer flavor and whips into a smoother, silkier spread than part-skim ricotta.
Drain watery ricotta: If liquid has collected in the container, drain the ricotta in a fine-mesh strainer for 15 minutes before whipping.
Use cold eggs: The 7-minute cooking time is designed for large eggs taken directly from the refrigerator.
Do not rush the tomatoes: Low-temperature roasting concentrates their sweetness while keeping them juicy rather than dry.
Assemble just before serving: Adding the ricotta and tomatoes too early can soften the crisp toast.

Variations

Spicy version: Add 1/4 teaspoon crushed red pepper flakes to the tomatoes before roasting.
Lemony ricotta: Blend 1 teaspoon finely grated lemon zest into the ricotta and finish each toast with a small squeeze of lemon juice.
Herb variation: Replace half of the basil with fresh dill, chives, or flat-leaf parsley.

Storage & Make-Ahead

Store the roasted tomatoes with their juices in an airtight container in the refrigerator for up to 4 days. Refrigerate the whipped ricotta separately for up to 3 days; stir it briefly before serving. The soft-boiled eggs may be cooked, chilled, and stored unpeeled in the refrigerator for up to 2 days. For the best texture, bring the ricotta to room temperature for 15 minutes and gently warm the tomatoes before assembling. Toast the bread and cut the eggs immediately before serving. Fully assembled toast does not store well because the bread will become soggy.

Nutrition (per serving)