ClosePhoto:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielActive Time:15 minsTotal Time:15 minsServings:2Jump to recipe“Tomatoes are the best,” says Craig Ruff, a recipe tester and developer inEatingWell’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 MontielCook Mode(Keep screen awake)Ingredients½cupwhole-milk ricotta cheese2tablespoonschopped fresh basil, plus leaves for garnish1teaspoongratedlemon zest⅜teaspoonsalt, divided1tablespoonextra-virgin olive oil, divided2cupscherry tomatoes2largeeggs2slicescrustywhole-wheat bread(½-inch-thick), toastedCrushed red pepperfor garnish (optional)DirectionsCombine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat 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 MontielWipe 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 MontielNutrition InformationServing 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 569mgEatingWell.com, July 2024Rate ItPrint

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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Blistered Cherry Tomato Toast with a Fried Egg on a plate with a small dish of crushed red pepper to the side

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Active Time:15 minsTotal Time:15 minsServings:2Jump to recipe“Tomatoes are the best,” says Craig Ruff, a recipe tester and developer inEatingWell’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 MontielCook Mode(Keep screen awake)Ingredients½cupwhole-milk ricotta cheese2tablespoonschopped fresh basil, plus leaves for garnish1teaspoongratedlemon zest⅜teaspoonsalt, divided1tablespoonextra-virgin olive oil, divided2cupscherry tomatoes2largeeggs2slicescrustywhole-wheat bread(½-inch-thick), toastedCrushed red pepperfor garnish (optional)DirectionsCombine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat 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 MontielWipe 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 MontielNutrition InformationServing 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 569mgEatingWell.com, July 2024Rate ItPrint

Active Time:15 minsTotal Time:15 minsServings:2

Active Time:15 mins

Active Time:

15 mins

Total Time:15 mins

Total Time:

Servings:2

Servings:

2

Jump to recipe“Tomatoes are the best,” says Craig Ruff, a recipe tester and developer inEatingWell’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

Jump to recipe

“Tomatoes are the best,” says Craig Ruff, a recipe tester and developer inEatingWell’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

“Tomatoes are the best,” says Craig Ruff, a recipe tester and developer inEatingWell’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.

the ingredient Blistered Cherry Tomato & Fried Egg Toast

Cook Mode(Keep screen awake)Ingredients½cupwhole-milk ricotta cheese2tablespoonschopped fresh basil, plus leaves for garnish1teaspoongratedlemon zest⅜teaspoonsalt, divided1tablespoonextra-virgin olive oil, divided2cupscherry tomatoes2largeeggs2slicescrustywhole-wheat bread(½-inch-thick), toastedCrushed red pepperfor garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

½cupwhole-milk ricotta cheese

2tablespoonschopped fresh basil, plus leaves for garnish

1teaspoongratedlemon zest

⅜teaspoonsalt, divided

1tablespoonextra-virgin olive oil, divided

2cupscherry tomatoes

2largeeggs

2slicescrustywhole-wheat bread(½-inch-thick), toasted

Crushed red pepperfor garnish (optional)

DirectionsCombine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat 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 MontielWipe 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 MontielNutrition InformationServing 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 569mgEatingWell.com, July 2024

Directions

Combine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat 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 MontielWipe 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 MontielNutrition InformationServing 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

Combine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.

a step to make the Blistered Cherry Tomato & Fried Egg Toast

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.

a step to make the Blistered Cherry Tomato & Fried Egg Toast

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.

a step to make the Blistered Cherry Tomato & Fried Egg Toast

Nutrition InformationServing 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

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

Serving Size: 1 slice toast, 3/4 cup tomatoes, 1/4 cup ricotta mixture & 1 egg

Calories 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

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