Ricotta Toast with Arugula and Jammy Eggs

Looking for a healthy and satisfying breakfast or lunch option? Ready in less than 15 minutes, this one is a winner! A great alternative to avocado toast. Easily made gluten free by simply subbing out the bread. Enjoy!⁣

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Ricotta Toast with Arugula and Jammy Eggs

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free
Servings: 4 servings
Author: Denise


  • 8 oz ricotta cheese⁣
  • 1/3 cup shaved Parmesan cheese⁣
  • Juice and zest of one lemon⁣
  • Small pinch of salt and pepper⁣
  • 4 eggs⁣
  • 4 slices bread sub gluten free, if desired⁣
  • 2 cups arugula⁣
  • Olive oil ⁣


  • In a small bowl, combine ricotta, Parmesan, zest and juice of 1/2 of lemon, salt and pepper. Slowly stir to combine. Once combined, whisk quickly for 1-2 minutes to created a fluffier, whipped cheese. Set aside.⁣
  • Heat 1 inch water in a small saucepan. Gently add eggs. Eggs should not be fully submerged in water. Set timer for 8 minutes. ⁣
  • While eggs are cooking, gently toss arugula with a few drizzles olive oil and zest and juice of other 1/2 of lemon.⁣
  • Toast bread.⁣
  • Once eggs are done cooking, run cold water over them to stop cooking. Let cool for a few minutes and very gently peel.⁣
  • Spread 1/4 of ricotta mixture over slice of toasted bread. Top with 1/2 cup of dressed arugula. Gently slice egg in half and place on top of arugula. Add small pinch of salt and pepper to top.


Serves 4, 1 slice each⁣
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