Loaded Savory Toast
Thick-cut toast loaded with creamy ricotta, roasted cherry tomatoes, a fried egg, and everything bagel seasoning. A real meal on a single piece of bread — the old-fashioned open-faced sandwich, dressed up for 2026.
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2
slices
thick-cut sourdough bread
about 3/4 inch thick
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1/2
cup
whole milk ricotta
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1
cup
cherry tomatoes
halved
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2
large eggs
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2
tablespoons
olive oil
divided
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1
tablespoon
everything bagel seasoning
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salt and pepper
to taste
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fresh basil or chives
for topping, optional
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1
pinch
red pepper flakes
optional
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Preheat your oven to 400°F. Toss the halved cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and a little pepper on a small sheet pan. Roast for 15-18 minutes until they're blistered and jammy.
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While the tomatoes roast, toast your bread until it's golden and sturdy — you want it firm enough to hold toppings without getting soggy.
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Fry your eggs in the remaining tablespoon of olive oil over medium heat. I like mine with runny yolks so they become part of the sauce, but cook them however your family likes.
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Spread a generous layer of ricotta on each piece of toast. Season the ricotta with a tiny pinch of salt.
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Spoon the roasted tomatoes over the ricotta, letting some of those juices soak into the bread.
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Top each toast with a fried egg, a sprinkle of everything bagel seasoning, and fresh herbs if you've got them. A few red pepper flakes are nice if you like a little heat.
This is a framework — swap the toppings for whatever you have. Try cream cheese instead of ricotta, leftover pulled pork or chili, pimento cheese, sauteed mushrooms, or mashed avocado. The key is something creamy, something warm and savory, and a finishing sprinkle.