Eggs! I love eggs. How about you? Whether they’re scrambled, poached, fried, hard boiled, deviled or something else entirely, I’ve rarely found an egg I don’t like. Sure, I have more of an affinity for some styles, but they’re all pretty tasty in my book. My Baked Eggs with Ricotta are no different.
I came across a similar baked egg recipe a number of years ago and have tweaked it a bit over the years to make it my own. I’ve tried multiple spices and seasonings, and most of them have worked wonderfully, so don’t hesitate to spice this up according to your own personal taste preferences.
If you happen to have an herb garden (which I highly recommend), be sure to use some of your fresh-grown favorites for this recipe. Pop over to Gardening Know How for some quick tips to start growing your very own herbs.
My little herb garden is nothing fancy, but I typically grow rosemary, thyme, cilantro, parsley and a handful of others. And I DO NOT have a green thumb at all, so if I can do it, I promise you can too.
In my house, we tend to enjoy a bit more spice in our food, so a few drops of hot sauce at the end or even in the mixture makes all the difference for us.
This baked eggs with ricotta recipe is perfect for a normal family breakfast or upscale enough for a wonderful brunch. Heck, I even served them when I planned my niece’s baby shower brunch a while back.
If you’re as much of a fan of the little oval wonder as I am, be sure to give this recipe a try. It’s actually pretty quick and simple to prepare and would make a wonderful addition to your recipe arsenal.
Baked Eggs with Ricotta Mix
First up, mix up the ricotta, olive oil, garlic, kale, parsley, thyme, lemon zest and celery seed. Layer into the 2 greased ramekins.
Eggs
Crack two eggs atop the ricotta mixture in each ramekin. Drizzle with remaining olive oil and season with a pinch of salt, pepper, celery seed and red pepper flakes.
Bake & Serve
Bake at 350° for approximately 15-20 minutes, until the whites are set and the yolks are still a bit runny. Serve with your favorite toasted bread.
Hope you enjoy this one as much as we do. I’d love to hear about any tweaks you make, as I might want to give them a try, too!
Bon appetit!
Baked Eggs with Ricotta
Equipment
- ramekins
Ingredients
- 4 tbsp olive oil (divided)
- 1 container ricotta cheese – 15 ounce
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1/2 cup chopped kale
- 1 tsp chopped parsley
- 1 tsp celery seed
- 4 ea eggs
- pinch sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 350°.
- Lightly grease two ramekins with olive oil and place on rimmed baking dish.
- In medium bowl, mix together 2 tbsp of the olive oil, ricotta cheese, garlic, thyme, parsley, kale, lemon zest and celery seed. Stir until combined completely.
- Scoop the mixture evenly into the already prepared ramekins.
- Crack two eggs on top of the cheese in each ramekin.
- Drizzle remaining olive oil atop the eggs, along with salt, pepper and red pepper flakes and additional celery seed.
- Bake for 15-20 minutes until the egg whites have set, but yolks are still runny.
- Serve alongside your favorite crusty toast for dipping.
