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Baked Egg Ricotta Thyme Cups Recipe

Baked Egg Ricotta Thyme Cups Recipe
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5 from 5 reviews

These Baked Egg Ricotta Thyme Cups are a savory and elegant breakfast or brunch option featuring creamy ricotta, fresh herbs, kale, and perfectly baked eggs. Infused with garlic, lemon zest, and a hint of spice, they bake quickly in ramekins for an easy yet impressive meal.

Ingredients

Scale

For the Ricotta Mixture

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup ricotta cheese
  • 1 garlic clove, minced
  • 1–2 tablespoons fresh thyme leaves
  • 1 teaspoon lemon zest (from an organic lemon)
  • 1 teaspoon chopped parsley
  • 1/2 cup chopped kale, stems removed

For the Eggs and Finishing

  • 4 tablespoons extra virgin olive oil (divided; 2 tablespoons plus more for greasing ramekins)
  • 4 eggs
  • Pinch of sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes (adjust to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg cups.
  2. Prepare Ramekins: Lightly grease two 4 1/2-inch ramekins with olive oil to prevent sticking. Place them on a rimmed baking sheet for easy handling and to catch any spills.
  3. Mix Ricotta Mixture: In a medium bowl, combine 2 tablespoons of extra virgin olive oil, ricotta cheese, minced garlic, fresh thyme leaves, lemon zest, chopped parsley, and chopped kale. Stir until all ingredients are thoroughly mixed.
  4. Fill Ramekins: Evenly divide the ricotta mixture between the two prepared ramekins, spreading it to create a base.
  5. Add Eggs: Carefully crack two eggs on top of each ricotta-filled ramekin, being cautious not to break the yolks.
  6. Season and Drizzle: Drizzle the remaining 2 tablespoons of olive oil over the eggs. Sprinkle with sea salt, ground black pepper, and red pepper flakes to your preferred spice level.
  7. Bake: Place the baking sheet with the ramekins into the oven. Bake for 12-15 minutes or until the egg whites are fully set but the yolks remain soft and runny.
  8. Serve: Remove from the oven and serve immediately. These egg cups pair beautifully with crusty toasted bread for dipping.

Notes

  • Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • Make sure to grease the ramekins well to prevent sticking.
  • Baking time can vary depending on oven and ramekin size; watch closely to avoid overcooking.
  • Serve with crusty toasted bread or fresh salad for a complete meal.

Nutrition

Keywords: baked eggs, ricotta, thyme, breakfast recipe, brunch, healthy egg dish, kale, easy baked eggs

Find it online: https://todayfoodrecipe.com/baked-egg-ricotta-thyme-cups-recipe/