Healthy Recipes Mealtimes Breakfast & Brunch Toast Blistered Cherry Tomato & Fried Egg Toast 4.8 (4) 3 Reviews 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. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on July 30, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Active Time: 15 mins Total Time: 15 mins Servings: 2 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Mediterranean Diet Jump to recipe “Tomatoes are the best,” says Craig Ruff, a recipe tester and developer in EatingWell’s food studio. He loves them so much, he can eat a whole pint of them if given the chance. Although he rarely eats breakfast, a leftover pint of tomatoes from work led to the creation of this recipe: a crusty slice of whole-wheat bread slathered with an herbaceous ricotta spread and topped with juicy, blistered tomatoes and a fried egg. And now it’s one of his favorite morning meals. “I really like the sweetness and acidity [of the tomatoes] and just a little bit of bitterness from the char,” says Ruff. He suggests swapping in cottage cheese for the ricotta or trying multicolored tomatoes for a pop of color. If you want to add some greens, arugula would contribute a nice peppery bite. You can also cook the egg any way you like, although he suggests keeping the yolk runny as it adds a richness that can’t be beat. However you make the recipe, you’re sure to have a quick cleanup, something Ruff appreciates about the dish. You’ll cook the cherry tomatoes in the skillet until blistered and then wipe it clean before cooking the eggs in it. Aside from the skillet, you’ll need a spatula, spoon and bowl to get the job done—the end result is a small kitchen footprint for a breakfast that’s ready in just 15 minutes. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Nutrition Information Serving Size: 1 slice toast, 3/4 cup tomatoes, 1/4 cup ricotta mixture & 1 eggCalories 338, Fat 21g, Saturated Fat 8g, Cholesterol 218mg, Carbohydrates 20g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 4g, Sodium 696mg, Potassium 569mg EatingWell.com, July 2024 Rate It Print