Baked Ricotta Egg Cups
These baked ricotta egg cups are as simple as they are delicious! A ricotta base includes cooked spinach, garlic, and seasoning. Then, a couple eggs are cracked on top and baked until just done.
Enjoy these protein-packed cups with a slice of crusty bread and watch that egg yolk run!
Ingredients
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Time
25 m
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2 servings
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Cals
cals
- ½ cup Bel Gioioso Ricotta Con Latte
- 1 cup frozen spinach, thawed
- ¾ - 1 tsp Christopher Ranch Minced Garlic
- Salt and pepper to taste
- 4 large eggs
- Red pepper flakes
- Chopped green onion, to serve
- Boulart Baguette, toasted to serve
Directions
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Prepare the Equipment
Preheat the oven to 375 degrees Fahrenheit and lightly grease two medium (3 ½ inch) ramekins with oil or butter. -
Prepare the Ingredients
In a small bowl, mix together the ricotta cheese, spinach, garlic, salt and pepper until well combined. Spread half of the ricotta mixture into each ramekin. -
Crack the Eggs
Gently crack two eggs in each ramekin over the ricotta mixture. Sprinkle with salt, pepper, and red pepper flakes, if desired. -
Bake and Enjoy
Bake in a preheated oven for 16-18 minutes, or until the white is set and the yolk is cooked to your liking. Let cool slightly, then sprinkle with chopped green onion and serve with crusty bread.
