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Blackberry Ricotta Toast with Poached Egg and Toasted Walnuts

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This super simple breakfast will make you feel like you’re on holidays at a cute little B & B!  Fresh juicy blackberries and toasty walnuts  are the perfect compliment to salty prosciutto and jammy eggs!


  • 1 tbsp vinegar
  • 2 eggs
  • 2 slices of sprouted grain toast (I used sprouted sourdough)
  • 34 tbsp light ricotta cheese
  • 10 blackberries
  • 3 slices prosciutto (approx 40 grams)
  • 2 tbsp walnuts, toasted
  • Freshly cracked pepper


  1. Bring a small pot of water to a boil over high heat. When the water comes to a boil, add the vinegar (this will keep the egg together in the water). Crack the eggs directly in the water and cook for 2-3 minutes or until desired yolk consistency is reached.
  2. Meanwhile, put your toast in the toaster. Toast until golden brown around the edges.
  3. If you have a toaster oven, place the walnuts on a small piece of tinfoil or parchment paper for the last 2 minutes of toasting, watching carefully to make sure they don’t burn. If you don’t have a toaster oven, you can toast the nuts in a small frying pan oven medium heat, stirring frequently to make sure they don’t burn.
  4. In a small bowl, mash the blackberries with the back of a fork. It’s ok if they’re still chunky, you just want to be able to spread them somewhat on the toast.
  5. Remove toast and spread with ricotta then with the blackberries. Next, top each piece with 1.5 slices of prosciutto.
  6. Top each with an egg and then the walnuts. Sprinkle generously with freshly cracked black pepper.
  7. Eat as is or serve with a fruit salad or garden salad. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stove Top, Toaster
  • Cuisine: European