1-First Step: Mix the basil ricotta In a medium bowl, combine the ricotta, 2 tablespoons of the finely chopped fresh basil, salt, and pepper. Stir until the mixture is smooth and evenly speckled with basil. Taste and adjust pepper if you want a little more bite.

2-Second Step: Heat the olive oil Place a nonstick skillet over medium heat. Add the 2 tablespoons olive oil and let it warm for about 30 seconds. You want the oil to feel hot enough to set the egg whites quickly, but not so hot that the outside browns too fast.

3-Third Step: Fry the eggs Carefully crack 4 eggs into the skillet. For sunny-side up, cover the skillet and cook for 2 to 3 minutes, until the egg whites are just set. If you prefer a different doneness, keep cooking in small increments until the yolks and whites reach your ideal texture.

4-Fourth Step: Toast and prep the bread While the eggs cook, toast your 4 slices of whole grain bread. If your bread is already toasted, you can skip this step. Either way, set the toast on a plate where you can assemble quickly.

5-Fifth Step: Assemble the toast with ricotta Spread the ricotta mixture evenly over each toasted slice. The ricotta layer should cover the bread surface without piling so high that it slides around when you top it with tomatoes and eggs.

6-Sixth Step: Add tomatoes and eggs Top each toast with 8 tomato slices total, arranging them so the pieces sit right over the ricotta. Then place a fried egg on top of each toast.

7-Final Step: Finish with Parmesan and basil Sprinkle 2 tablespoons finely grated Parmesan over the finished toasts. Finish with the remaining basil (the last tablespoon). Serve right away while the egg is warm and the bread is still crisp.