Start your day on a flavorful note with our Baked Egg Ricotta Cups – a delightful blend of creamy ricotta cheese, aromatic herbs, and perfectly baked eggs. These individual servings of sunshine are not only delicious but also nutritious, packed with protein, vitamins, and essential nutrients to fuel your morning. Whether you’re hosting a brunch gathering or treating yourself to a cozy breakfast at home, these savory cups are sure to brighten your day and leave you feeling satisfied and energized.
In our household, the Baked Egg Ricotta Cups have become a cherished weekend tradition, eagerly anticipated by everyone around the breakfast table. I still remember the first time I made these cups for my family – the kitchen was filled with the irresistible aroma of fresh herbs and olive oil as they baked in the oven. As I set the steaming ramekins on the table, garnished with a sprinkle of red pepper flakes and served alongside crusty toasted bread, my family’s eyes lit up with delight. From that moment on, these flavorful cups have been a staple in our breakfast rotation, bringing joy and warmth to our weekend mornings and creating lasting memories around the table.
Why These Baked Egg Ricotta Cups Are A Must-Try:
Delicious and nutritious breakfast option for a wholesome start to your day Individual servings make them perfect for brunch gatherings or cozy breakfasts at home Easy to customize with your favorite herbs and spices Versatile and satisfying, pairing perfectly with crusty toasted bread or your favorite sides
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 an 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 (175°C).
- Lightly grease two 4 1/2″ ramekins with olive oil and place them on a rimmed baking sheet.
- 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 well combined.
- Divide the ricotta mixture evenly among the prepared ramekins.
- Carefully crack two eggs into each ramekin.
- Drizzle the top of each egg with the remaining 2 tablespoons of extra virgin olive oil. Season with a pinch of sea salt, ground black pepper, and red pepper flakes.
- Place the baking sheet with the ramekins in the preheated oven and bake for 12-15 minutes, or until the whites of the eggs have set but the yolks are still soft.
- Serve the baked egg ricotta cups immediately, accompanied by crusty toasted bread for dipping.
Notes:
- Feel free to customize these cups with your favorite herbs and vegetables.
- For a heartier meal, add cooked bacon, sausage, or diced vegetables to the ricotta mixture before baking.
- These cups can be made ahead of time and reheated in the oven before serving.
- Nutritional information may vary depending on the specific ingredients used and serving size.
