Baked Egg Ricotta Cups Recipe

Imagine a breakfast that’s both indulgent and effortless, capturing the richness of ricotta cheese and the comfort of softly baked eggs. Welcome to the delightful world of Baked Egg Ricotta Cups, a dish that merges simplicity with sophistication in every bite.

Ingredients You’ll Need

Creating these Baked Egg Ricotta Cups is as simple as gathering a handful of quality ingredients. Each component plays a pivotal role, from the creamy ricotta providing richness, to the thyme and lemon zest adding brightness and complexity.

• Extra Virgin Olive Oil: This high-quality oil adds richness and helps to ensure the eggs bake evenly.
• Ricotta Cheese: Choose a fresh ricotta for a creamy texture that forms the base of our cups.
• Fresh Thyme Leaves: These tiny but mighty herbs add fragrant depth.
• Lemon Zest: Provides a zesty lift that balances the richness of the cheese.
• Kale: This nutrient-dense green brings a healthy crunch to the dish.
• Eggs: The star of the dish, offering a deliciously soft, runny yolk.
• Sea Salt and Black Pepper: Basic seasonings that amplify the flavors.
• Red Pepper Flakes: Optional, for those who enjoy a touch of spice.

Variations

These Baked Egg Ricotta Cups are wonderfully adaptable. You can switch up ingredients based on dietary needs or what’s currently in your pantry. Let’s explore some delicious tweaks!

• Cheesy Delight: Add a sprinkle of your favorite shredded cheese, like mozzarella or Parmesan, for an extra melty finish.
• Herb Swap: Try fresh basil or oregano instead of thyme for a different aromatic profile.
• Greens Options: Spinach or arugula can be used in place of kale.

How to Make Baked Egg Ricotta Cups

Step 1: Prepare Your Ramekins

Preheat your oven to 350°F and lightly grease two 4 1/2″ ramekins with olive oil. Place the ramekins on a rimmed baking sheet to catch any spills and ensure easy handling.

Step 2: Mix the Fillings

In a medium bowl, stir together 2 tablespoons of olive oil with ricotta, minced garlic, thyme leaves, lemon zest, parsley, and chopped kale. Divide this flavorful mixture evenly between the prepared ramekins.

Step 3: Add the Eggs

Carefully crack two eggs on top of each ramekin, taking care not to break the yolks. Drizzle the remaining olive oil over the eggs, followed by a sprinkle of sea salt, black pepper, and red pepper flakes.

How to Serve Baked Egg Ricotta Cups

Garnishes

Sprinkle a little extra chopped parsley or fresh thyme on top right before serving for a vibrant touch and a burst of freshness. A dash of smoked paprika can also add an enticing, smoky aroma.

Side Dishes

These cups pair beautifully with a light salad or a side of roasted vegetables. Alternatively, serve with a warm, crusty baguette for a fulfilling meal.

Creative Ways to Present

Present your Baked Egg Ricotta Cups in individual ramekins for an upscale brunch look, or scoop them out onto toasted slices of sourdough for a rustic, shareable platter.

Make Ahead and Storage

Storing Leftovers

While these cups are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to warm through without overcooking the eggs.

Freezing

The creamy texture of the ricotta makes these less than ideal for freezing, as the quality may diminish. It’s best to make them fresh for the optimal experience.

Reheating

To reheat, place the cups back in the oven at a low temperature until just warmed through. Avoid overheating to keep the eggs soft.

FAQs

Final Thoughts

I’m so excited for you to try these Baked Egg Ricotta Cups. They’re a testament to how a small handful of simple ingredients can create something truly delicious and comforting. Share this with friends, or savor the indulgence yourself—either way, it’s destined to become a favorite!

Baked Egg Ricotta Cups Recipe

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• Author: Mia
• Prep Time: 5 minutes
• Cook Time: 12-15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Baked Egg Ricotta Cups are a delicious and nutritious breakfast or brunch option. They feature creamy ricotta and fresh herbs baked with eggs until just set, creating a comforting and flavorful dish perfect for any morning. Quick to prepare and easy to customize with your favorite herbs or spicy add-ins, they pair beautifully with toasted bread for a complete meal.

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Ingredients

Units USM Scale 1x2x3x

For the Cups

• 4 tablespoons extra virgin olive oil {divided, plus more for greasing ramekins}
• 1/2 cup ricotta cheese
• 1 garlic clove, minced
• 1-2 tablespoons fresh thyme leaves
• 1 teaspoon lemon zest from organic lemon
• 1 teaspoon chopped parsley
• 1/2 cup chopped kale, stems removed

For the Eggs and Seasonings

• 4 large eggs
• Pinch of sea salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes (more if spicy preferred)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Place two 4 1/2-inch ramekins on a rimmed baking sheet, then lightly grease them with olive oil to prevent sticking.
2. Prepare the ricotta mixture: In a medium bowl, combine 2 tablespoons of olive oil, ricotta cheese, minced garlic, thyme leaves, lemon zest, chopped parsley, and chopped kale. Stir until well mixed.
3. Fill the ramekins: Divide the ricotta mixture evenly between the two prepared ramekins, pressing slightly to settle the filling.
4. Add the eggs: Carefully crack two eggs into each ramekin on top of the ricotta mixture, being gentle to keep the yolks intact.
5. Season and drizzle: Evenly drizzle the remaining 2 tablespoons of olive oil over the eggs. Sprinkle each with a pinch of sea salt, black pepper, and red pepper flakes according to spice preference.
6. Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain soft and runny.
7. Serve: Carefully remove the ramekins from the oven. Serve immediately with crusty toasted bread for a complete, satisfying breakfast or brunch.

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Notes

• Feel free to add additional herbs like chives or basil for extra flavor.
• If you prefer firmer yolks, bake for an extra 2-3 minutes, but be cautious not to overcook to maintain a soft yolk.
• For a spicier kick, increase red pepper flakes or add some hot sauce on top before serving.
• This dish can be assembled ahead and baked just before serving for convenience.

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Nutrition

• Serving Size: 1/4 of recipe (excluding bread)
• Calories: 220 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 11 g
• Cholesterol: 186 mg