Preheat oven to 375 F. Coat 5 small ramekins with a light coat of olive oil, about 1 teaspoon.
Divide the baby greens into the bottom of the 5 ramekins.
In a small bowl, mix the ricotta cheese, rest of the olive oil, fresh herbs and season with salt and pepper. Divide into the center or to one side of the ramekins, depending on if you are using one egg or two.
Crack eggs into the slots left in the top of the ramekins. Drop 2 to 3 cherry tomato halves into the cups. Sprinkle with a little salt and pepper over the top.
Pop the finished ramekins into the oven and cook for 12 to 15 minutes or until the egg whites are no longer runny.
Remove from oven and let cool for about 5 minutes before serving. Enjoy!