Baked Eggs with Herbed Ricotta and Greens
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!
Baked Eggs with Herbed Ricotta and Greens
Ingredients
- 1 Tbsp. olive oil, divided
- 2 cups mixed greens, I used spinach, kale and chard
- 1 cup ricotta cheese
- 1 Tbsp. fresh chopped herbs, I used rosemary and thyme
- 5 to 10 large eggs, it's your choice of one egg per up or two
- 5 to 8 cherry tomatoes, sliced in half
- Salt and pepper, to taste
Instructions
- 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!
More delightfully eggy recipes:
Simple Frittata from Simply Sophisticated Cooking
Mexican Street Corn Chilaquiles from Spices in My DNA
The Hard Boiled Egg from Simply Sophisticated Cooking