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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- Fill the ramekins: Divide the ricotta mixture evenly between the two prepared ramekins, pressing slightly to settle the filling.
- Add the eggs: Carefully crack two eggs into each ramekin on top of the ricotta mixture, being gentle to keep the yolks intact.
- 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.
- 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.
- Serve: Carefully remove the ramekins from the oven. Serve immediately with crusty toasted bread for a complete, satisfying breakfast or brunch.
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.
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
