These Baked Egg Ricotta Thyme Cups are a wholesome and elegant way to start your day. Creamy ricotta is infused with herbs, garlic, and lemon zest, then topped with soft-baked eggs and a touch of heat. Perfect for a cozy breakfast or brunch.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: baked eggs recipe, eggs and ricotta, ricotta egg bake
Servings: 4
Author: Amy
Ingredients
- 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
- 4 eggs
- Pinch of sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes (more if desired)
Instructions
Preheat the oven to 350°F.
Lightly grease two 4½-inch ramekins with olive oil and place them on a rimmed baking sheet.
In a medium bowl, mix together 2 tablespoons olive oil, ricotta, garlic, thyme, lemon zest, parsley, and kale until well combined.
Divide the ricotta mixture evenly between the two ramekins.
Carefully crack two eggs over each ramekin.
Drizzle the remaining 2 tablespoons olive oil over the eggs, then season with sea salt, black pepper, and red pepper flakes.
Bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft.
Serve immediately with toasted crusty bread.
Notes
For firmer yolks, bake an additional 2–3 minutes.
Swap kale for spinach or arugula for a different green.
Add grated parmesan or pecorino to the ricotta mixture for extra flavor.
These can be prepped ahead (ricotta mixture only) and assembled just before baking.
Serve with toasted sourdough, multigrain, or even pita for scooping.
Baked Egg Ricotta Cups
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Servings: 4
Description
These Baked Egg Ricotta Thyme Cups are a wholesome and elegant way to start your day. Creamy ricotta is infused with herbs, garlic, and lemon zest, then topped with soft-baked eggs and a touch of heat. Perfect for a cozy breakfast or brunch.
Ingredients
-
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
-
4 eggs
-
Pinch of sea salt
-
1/4 teaspoon ground black pepper
-
1/8 teaspoon red pepper flakes (more if desired)
Instructions
Preheat the oven to 350°F.
Lightly grease two 4½-inch ramekins with olive oil and place them on a rimmed baking sheet.
In a medium bowl, mix together 2 tablespoons olive oil, ricotta, garlic, thyme, lemon zest, parsley, and kale until well combined.
Divide the ricotta mixture evenly between the two ramekins.
Carefully crack two eggs over each ramekin.
Drizzle the remaining 2 tablespoons olive oil over the eggs, then season with sea salt, black pepper, and red pepper flakes.
Bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft.
Serve immediately with toasted crusty bread.
Notes
For firmer yolks, bake an additional 2–3 minutes.
Swap kale for spinach or arugula for a different green.
Add grated parmesan or pecorino to the ricotta mixture for extra flavor.
These can be prepped ahead (ricotta mixture only) and assembled just before baking.
Serve with toasted sourdough, multigrain, or even pita for scooping.