Baked Eggs with Ricotta
My baked eggs with ricotta are a fantastic alternative to those everyday scrambled or fried eggs we all love. The eggs combine with the creamy ricotta for a perfect breakfast bite that is to die for.
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.
Tried this recipe?Let us know how it was!