The hubby and I are greeting this year’s spring on a small farm in Ann Arbor, Michigan. That’s one of the fun things about property management and pet sitting, we’re always somewhere new, experiencing new people, places and of course, food.
On this sit, we’re lucky enough to be blessed with lots of fresh colorful, organic chicken eggs. Pale blues, greens and several different shades of browns. They are so beautiful and tasty. And with so many color options, there will be no need to dye Easter eggs this year. Knowing me, I will anyway!
With all these fresh yummy eggs and a well-equipped kitchen, I’m having the time of my life trying out new recipes, including my first attempt at raising my own sourdough starter and making sourdough bread. That’s a story coming later. Today, it’s all about eggs, as in Baked Eggs with Herbed Ricotta and Greens.
These baked eggs are such a simple but absolutely delicious dish. Perfect for both breakfast or brunch, or lunch. Maybe even dinner if you like breakfast for dinner. I know I do!
The most complicated part of making Baked Eggs with Herbed Ricotta and Greens is making sure you don’t overbake the eggs. You want the egg whites cooked through but a nice creamy egg yolk to mix in with the cheese and greens. So delicious!
This dish is also just pure essential spring. The slightly bitter greens pair so perfectly with the sweet ricotta cheese and creamy eggs. I finished mine with chopped fresh rosemary and thyme but you can use any fresh herb that makes your taste buds happy.
And if you don’t want to use the mixed baby greens, use spinach or kale or whatever green you prefer. This dish is really easy to make with your favorite flavors. You could even mix some other type of cheese in with the ricotta if you prefer. Have fun and go for it. After all, cooking is supposed to be fun not boring. Enjoy!