Egg Ricotta Cups (Print-Friendly Version)
Herbed ricotta, soft eggs, and kale baked for a delicious morning treat.
# Ingredients You'll Need:
→ Dairy and Eggs
01 -
4 eggs
02 -
1/2 cup ricotta cheese
→ Vegetables and Herbs
03 -
1 teaspoon lemon zest from an organic lemon
04 -
1 garlic clove, minced
05 -
1/2 cup chopped kale, with stems removed
06 -
1 teaspoon chopped parsley
07 -
1-2 tablespoons fresh thyme leaves
→ Oils and Seasonings
08 -
4 tablespoons extra virgin olive oil, separated, and more for greasing ramekins
09 -
Pinch of sea salt
10 -
1/8 teaspoon red pepper flakes, or more if you like it spicy
11 -
1/4 teaspoon ground black pepper
# How to Make It:
01 -
Set the oven to 175°C. Grease two 11 cm ramekins lightly with extra virgin olive oil and put them on a baking sheet with edges.
02 -
In a medium bowl, mix together ricotta cheese, minced garlic, lemon zest, chopped kale, fresh thyme leaves, chopped parsley, and 2 tablespoons of extra virgin olive oil. Stir until it’s all well blended.
03 -
In each ramekin, carefully crack two eggs over the ricotta mix. Drizzle the remaining 2 tablespoons of olive oil on top. Finish with a sprinkle of sea salt, ground black pepper, and red pepper flakes.
04 -
Spoon the ricotta mixture into the two greased ramekins, making sure to spread it out evenly.
05 -
Put the baking sheet with ramekins in the oven. Bake for 12 to 15 minutes until the egg whites set but the yolks stay runny.
06 -
Enjoy it hot right out of the oven, paired with some crispy toasted bread if you want.
# Extra Information:
01 -
For runny yolks, check your eggs after 12 minutes; bake longer if you want them firmer.