Baked Ricotta Egg Cups

recipe

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

  • Time

    25 m

  • 2 servings

  • 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

  • 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.

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